Strawberry-Citrus Shortcake

Ingredients

• 2 cups cake flour 
• 5  eggs 
• 0.5 cup heavy cream 
• 3 tablespoons juice of lemon fresh
• 1 tablespoon lemon zest 
• 0.5 teaspoon salt 
• 1 quart strawberries fresh hulled cleaned sliced
• 1 cup butter unsalted
• 1 teaspoon vanilla extract 
• 2 tablespoons sugar white
• 1.5 cups yogurt 

Equipment

• bowl
• frying pan
• oven
• mixing bowl
• loaf pan
• toothpicks

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
2. Sift the cake flour and salt into a bowl. Cream the butter with 1 1/3 cups sugar in a large mixing bowl until light colored and fluffy. Stir in the lemon zest, lemon juice, and vanilla until well blended.
3. Mix in the eggs, one at a time, alternating with the flour mixture.
4. Pour batter into prepared pan.
5. Bake cake in preheated oven until top springs back when lightly touched, or a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Cool cake 15 minutes before turning out of pan.
6. Meanwhile, place strawberries in a separate bowl. Toss gently with 1/3 cup sugar, cover, and refrigerate until needed.
7. Combine the yogurt, heavy cream, and 2 tablespoons sugar in a bowl, and stir until well blended. To serve, top slices of cake with strawberries and a dollop of the cream mixture.