For the cake, preheat oven to 350 degrees. Grease a 9x13 pan.
In a small saucepan, heat milk and butter over low heat until butter melts, stirring occasionally.
Meanwhile, beat eggs on high speed until thick, about 5 minutes. Slowly add sugar, beating until light and fluffy.
Combine the flour and baking powder; add to batter with vanilla and beat on low speed until combined.
Add hot milk mixture and mix just until combined.
Pour into prepared pan and bake for 30-40 minutes, or until cake test done.
For lemon curd, whisk all ingredients together and cook over low heat for about 15 minutes or till it starts to thicken; this will be about 170 degrees, whisking often.
Pour through a mesh strainer to catch the zest. Refrigerate.
To assemble shortcake, place a piece of cake on desired serving cake and top with sliced strawberries and either/or a drizzle of lemon curd or sweetened whipped cream.
Recipe by brown eyes + blue at https://www.browneyesplusblue.com/strawberry-shortcake/