Shortcake

• 1 cup butter softened
• 1 cup sugar
• 2 cups self rising cake flour
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup water cool
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• strawberry filling recipe follows
• whipped cream Grand Marnier, recipe follows

1. Preheat oven to 350. Spray two 8-inch cake pans with baking spray with flour, line with parchment paper, and spray again.
2. In a large bowl, beat butter with a mixer at high speed until creamy, about 3 minutes. Add sugar, and beat until light and fluffy, about 5 minutes.
3. In a small bowl, whisk together flour and salt. Set aside.
4. In a medium bowl, whisk together eggs, water, vanilla extract, and almond extract. Reduce mixer speed to low.
5. Add egg mixture to butter mixture, alternately with flour mixture, beginning and ending with flour mixture, beating well after each addition. Beat mixture at media speed 5 minutes more.
6. Divide batter between prepared pans, smoothing tops. Bake until a wooden pick inserted near the center comes out clean, about 25 minutes, covering with foil half way through to prevent excess browning.
7. Remove from oven, and let cool in pan on a wire rack for 10 minutes. Remove from pan and let cool completely on wire rack.
8. Spread half of Strawberry Filling onto one cake layer. Top with remaining cake layer and remaining filling, making a ring and leaving center exposed. Spoon Grand Marnier Whipped Cream onto middle of cake. Garnish with strawberries and mint, if desired. Store, covered, in refrigerator for up to 3 days.

butter, sugar, flour, salt, eggs, water, vanilla, almond, strawberry filling, whipped cream

Taken from www.yummly.com/recipe/Shortcake-1700029 (may not work)