Gluten Free Strawberry Shortcake

Preheat the oven to 350 Fahrenheit.
Line two 6 inch cake pans with parchment paper and set aside.
In a large mixing bowl, beat together the melted butter, eggs, sugar, milk, vanilla and almond extract.
Mix for about 30 seconds with an electric mixer.
Add in the remaining dry ingredients, making sure to spoon and level the flour.
Beat until combined. The batter will be on the thicker side.
Transfer to your prepared pans and spread evenly.
Bake for 42-48 minutes or until a toothpick comes out clean.
Let cool in the pans for about 15 minutes, then flip onto a wire rack to finish cooling.
Meanwhile, combine the sliced strawberries and strawberry jam and mix well. Set aside.
To frost, you can use a classic buttercream, whipped cream or combine a bit of both which is what I did. For a dairy free whipped cream, I like the tubs of coco whip (just don't get the light one, it's too thin).
Add a layer of your frosting to one cake (once completely cooled-I suggest chilling in the fridge for at least an hour before frosting), then top with half of the strawberries just in the center and the other layer of cake. It helps to create a lip of frosting on the outer edge of the first layer of cake so the strawberries stay in the middle and don't slide out.
Frost the top or simply dollop with whipped cream, then top with the remaining strawberries. I swirled some strawberry jam onto the frosting as well, but this is optional, just adds a great flavor!
Slice and enjoy!

Did you make this?