Strawberry-Citrus Shortcake

INGREDIENTS

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

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. Mix in the eggs, one at a time, alternating with the flour mixture. Pour batter into prepared pan.
3. 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.
4. Meanwhile, place strawberries in a separate bowl. Toss gently with 1/3 cup sugar, cover, and refrigerate until needed.

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.