Strawberry Shortcake

1. Cream butter and powdered sugar in a mixer until fluffy. Add eggs gradually and blend in ground almonds and milk.
2. Sift flour, cornstarch, and baking powder together twice. Fold into wet mixture along with orange zest until fully combined.
3. Pour batter into greased and floured molds. Bake at 300°F (150°C) for 22 minutes or until golden and springy.
4. Let cool, then slice cakes in half. Fill with sweetened whipped cream and sliced strawberries. Top with more whipped cream and strawberry coulis. Serve chilled.