Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

In a medium bowl, whisk together flour, cornstarch, baking powder, and salt.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts and lemon zest.

Gradually add the dry ingredient mixture to the creamed mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Meanwhile, in a bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar. Allow them to macerate for at least 15 minutes.

For the whipped cream, beat the heavy cream with powdered sugar and 1 teaspoon vanilla extract until soft peaks form.

Once the cakes are cooled, place one cake layer on a serving plate. Spread a generous amount of whipped cream over it and then layer with half of the macerated strawberries.

Place the second cake layer on top and continue to spread the remaining whipped cream over the top. Arrange the remaining strawberries decoratively over the cream.

Garnish with fresh mint leaves if desired. Refrigerate the shortcake for at least 1 hour before serving to let the flavors meld.