12 tbsp (1½ sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
¾ cup Greek yogurt
1 tbsp grated lime zest
1 tsp almond extract
2 cups cake flour
½ tsp salt
1 tsp baking soda
1 tsp baking powder
Cream:
1½ cup heavy cream
3 tbsp sugar
1½ tsp rose water
Topping & Filling:
2 pints fresh strawberries
Juice of 2 small limes
2 tbsp sugar
Instructions
Preheat oven to 350 degrees.
Butter the bottoms of 2 8-inc cake pans. Line with parchment paper, and butter and flour the lined pans.
In a mixing bowl, sift the cake flour, salt, baking soda, and baking powder. Mix well.
Cream butter and sugar with an electric mixer on high speed until light and fluffy. On medium speed, add the eggs (one at a time), then add the yogurt, the lime zest, and the almond extract. Scrape down the bowl as needed.
On low speed, slowly add the flour mixture to the butter mixture, and combine just until smooth.
Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for about 40 minutes or until a toothpick comes out clean.
Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature.
Put half the strawberries, the lime juice, and the sugar in a small sauce pan, and cook for 5 to 10 minutes, until strawberries break down a bit and the liquid becomes syrupy. Let cool.
Wash and cut the remaining strawberries in halves or quarters if big.
Using an electric mixer, whip the heavy cream until soft peaks start to form, then add the sugar and rose water, and mix until firm.
To assemble:
Place one of the cakes on a serving platter, spread with the cooked strawberries and syrup.
Spread ½ the whipped cream, and scatter with some fresh strawberries.
Cover with the top slice of the cake, and spread with the remaining cream.
Decorate with more strawberries
Recipe by Game On Mom at https://www.gameonmom.com/national-strawberry-shortcake-day-recipe-50-visa-gc-giveaway/