Preheat oven to 350 degrees. Grease and flour a 9X13 inch quarter sheet pan baking sheet. In a small bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
In large bowl with an electric mixer, cream canna-butter and sugar together until light and fluffy. Beat in eggs, 1 at a time, then lemon extract, lemon zest, and yogurt. Lower mixer speed and mix in dry ingredients until just combined. Scrape edges and mix by hand to ensure batter is evenly mixed. Pour into greased half sheet pan and smooth out into one even layer. Bake for about 10 minutes or until lightly browned. Set aside to cool 30 minutes.
Prepare the lemon cream by whipping together the heavy cream, confectioner’s sugar, lemon extract until stiff peaks start to form. Whip in the lemon zest.
To assemble the trifles, use an upside-down half-pint jelly jar as a cookie cutter and cut 20 circles from the baked cake. Don’t worry if you need to piece some of these circles together, once they are layered in the jar, nobody will ever know the difference. This dessert is VERY forgiving!
Press 1 cake circle into the bottom of each of the 10 half-pint jars. Add a layer of fruit, followed by a layer of cream, then another cake circle, more berries, and more cream. Garnish with a few fresh berries on top and serve, or if making ahead, cover with jar lid and refrigerate until serving time.