Butter and flour the bottoms of two 8-inch cake pans
In a mixing bowl, sift the cake flour, salt, baking soda and powderand mix well.
Cream the butter and sugar with an electric mixer on low speed until light and fluffy. Add the eggs, one at a time, on medium speed, followed by yogurt, lime zest and almond extract. Slowly add the flour mixture until incorporated.
Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 minutes, until a toothpick inserted in the center comes out clean.
Let the cake cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature.
In a small saucepan add half of strawberries, lime juice, and sugar and cook for 5 to 10 minutes until strawberries break down and the liquid becomes syrupy. Cool.
Wash and cut the remaining strawberries in quarters.
Whip the heavy cream in a mixer fitted with the whisk attachment until soft peaks start to form. Add sugar and rose water and mix until firm.
Place one of the cakes on a serving platter, spread with the cooked strawberries and syrup. Then spread half of the whipped cream and scatter with fresh strawberries. Cover with the top layer cake and spread with the remaining cream. Decorate with strawberries.
Let the cakes cool completely – otherwise the cream will melt as seen in my photos.