Shortcake

Directions

1. 1
   Preheat oven to 350. Spray two 8-inch cake pans with baking spray with flour, line with parchment paper, and spray again.
2. 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. 3
   In a small bowl, whisk together flour and salt. Set aside.
4. 4
   In a medium bowl, whisk together eggs, water, vanilla extract, and almond extract. Reduce mixer speed to low.
5. 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. 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. 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. 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.