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1
Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan and set aside.
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2
Place the strawberries in a blender or food processor, and puree on high speed.
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3
In a large bowl, beat together the eggs, sugar, and oil.
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4
Add the strawberries and whisk until well blended.
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5
Into a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt.
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6
Fold into the strawberry mixture, blending until moistened.
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7
Fold in the nuts, being careful not to overmix.
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8
Pour into the prepared pan and bake until a tester inserted into the middle comes out clean, about 50 minutes.
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9
Remove from the oven and transfer to a wire rack.
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10
Let sit for 10 minutes, then turn onto the wire rack to cool completely.
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11
For the Macerated Strawberries: In a bowl, combine all the ingredients and stir.
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12
Cover and let soak in the refrigerator for 2 hours.
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13
Using a large serrated knife, cut the cooled shortcake in half horizontally.
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14
Place the bottom half, cut side up on a decorative cake plate.
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15
Spread half of the macerated strawberries across the cake and top with the other cake half.
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16
Spread the whipped cream across the top piece and top with the remaining strawberries.
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17
Serve immediately.
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18
In a bowl, whip the cream until soft peaks start to form.
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19
Add the sugar and whip until stiff peaks start to form, being careful not to overwhip.
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20
Refrigerate until ready to serve.
