Rustic Raspberry Strawberry Shortcake

• 1 cup unsalted butter
• 2 large eggs
• 1 1/3 cups sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lime zest
• 3 cups strawberries fresh, quartered
• 1 1/3 cups whole milk
• 2 tablespoons honey
• 3 cups self rising flour
• 2 cups heavy cream
• 1 tablespoon vanilla extract
• 6 tablespoons confectioners' sugar

1. Preheat oven to 350 degrees f. n an electric mixer combine sugar and butter. Add eggs. Mix. Add flour and milk alternating between the two ending with flower.Beat in vanilla and lime zest.
2. Divide batter and pour into prepared baking sheets. ( 2 round 9"). Bake for 30 minutes. Let cool on wire rack,
3. Whipped cream: In a cold bowl add cold heavy cream, vanilla and sugar. Whisk until soft peaks form. Place in fridge until ready to use.
4. Assembly: Cut cakes in half with serrated knife. Drizzle with honey, spread whipped cream layer and top with berries. continue until last layer.

unsalted butter, eggs, sugar, vanilla, lime zest, strawberries fresh, milk, honey, flour, heavy cream, vanilla, sugar

Taken from www.yummly.com/recipe/Rustic-Raspberry-Strawberry-Shortcake-1687631 (may not work)