Frosted Strawberry Shortcake

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an angel food tube pan. (Prep time: 5 minutes)

In a bowl, whisk together the flour, baking powder, and salt. (Prep time: 2 minutes)

In a separate large bowl, beat 2 cups of sugar with the butter and almond extract using an electric mixer on low speed until creamy. (Prep time: 3 minutes)

Beat in the eggs on high speed for 3 minutes, scraping down the side of the bowl a few times.

Beat in the flour mixture alternating with about 1/3 cup of milk at a time, and beat until smooth and creamy, 1 to 2 minutes. Pour the batter into the prepared cake pan. (Prep time: 5 minutes)

Bake in the preheated oven until the cake is golden brown and set, about 1 hour and 15 minutes. A toothpick inserted into the center of the cake should come out clean. (Bake time: 1 hour 15 minutes)

Allow to cool completely. (Cooling time: 2 hours)

While cake is cooling, place 1 pint of strawberries and 1 cup of sugar in a saucepan over medium heat, stirring constantly, until the strawberries soften and give up their juice, 5 to 8 minutes. (Prep time: 8 minutes)

Mix the cornstarch and water in a small bowl, and stir the slurry into the strawberries; bring the filling to a boil, reduce heat to a simmer, and cook, stirring constantly, until thickened, about 2 minutes. (Prep time: 2 minutes)

Set the filling aside and allow to cool for 5 minutes. (Cooling time: 5 minutes)

Remove cake from pan, and cut in half horizontally. (Prep time: 3 minutes)

Place the bottom half of the cake on a serving platter, and spread the slightly warm strawberry filling over the cake. Place the top half of the cake on top of the filling. (Prep time: 5 minutes)

Chill the cake in the refrigerator until the filling has set, about 1 hour. (Chill time: 1 hour)

Beat the whipped cream in a chilled metal bowl with an electric mixer set on high speed, adding 1/4 cup of sugar gradually, until the cream forms stiff peaks. (Prep time: 5 minutes)

Spread the whipped cream over the top, sides, and into center hole of the cake; top with halved strawberries for garnish. (Prep time: 5 minutes)