Preheat oven to 350℉ / 176℃ then prepare a 9x5 loaf pan by greasing and lightly flouring it.

In a medium bowl, whisk together flour, lemon Jell-O, baking powder, baking soda and salt and set aside.

In a large bowl, cream butter with an electric beater for one minute, then gradually add the sugar and continue beating for 2-3 minutes or until lighter in color and fluffy.

Add vanilla extract and eggs and beat on medium speed for 1-2 minutes or until well incorporated. Add almond milk and beat for one minute more or until well blended together and smooth.

Gradually add the flour mixture 1/2 cup at a time, beating on medium-low until just incorporated, scraping down sides of bowl in-between additions. Do not overmix, just blend until no dry ingredients appear. Add lemon zest and fold into batter until just incorporated.

Pour batter into the prepared loaf pan and bake in preheated oven for 55-65 minutes. Ovens vary, so start checking at 50 minutes with a wooden toothpick inserted. Toothpick should have a few moist crumbs when done.

When cake is done, remove from oven and let cool on a rack in pan for 10 minutes, then turn out and let completely cool on rack before slicing.

To assemble strawberry shortcake: When loaf is cooled, slice into three (somewhat even) sections. On bottom layer, add a layer of macerated strawberries (and their syrup) then spread with whipped cream. Add middle layer of loaf cake on top of whipped cream and repeat by adding more strawberries and whipped cream. Add top layer of loaf cake and more whipped topping and macerated strawberries.

Slice and enjoy!

Clean strawberries by soaking in a bowl of water with a touch of white vinegar, then drain and hull the strawberries with a pairing knife.

Next, you want add the sugar, I use approximately 2 tablespoons of sugar for each cup of fruit. (Sometimes I measure with my heart…it doesn’t have to be exact and if the strawberries are already sweet, just a little will do, and if not as sweet…add more!) Stir to evenly coat strawberries.

Cover and place in the refrigerator for at least 25 minutes, but the longer they macerate, the syrupier and softer the strawberries will be. How long does macerated strawberries last? Macerated fruit is best used within 24 hours, but can still be enjoyed up to 48 hours. They can also be frozen in an airtight baggie or container for up to 6 months.

Enjoy! Enjoy macerated strawberries on shortcake, pound cake, pancakes, waffles, swirled in oatmeal, or find your own deliciously creative way to incorporate.