Ingredients

• 2 quartss ripe strawberries , hulled and quartered
• 0.5 cups white sugar
• 1 lemon , zested and juiced

Instructions

1. 1 Crush about 1/4 of the strawberries with a fork; mix together with the remaining strawberries, sugar, lemon juice, and lemon zest in a medium bowl. Set aside to macerate for up to 1 hour.
2. 2 Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
3. 3 Whisk flour, sugar, baking powder, and salt together in a large bowl. Mix cream, eggs, and almond extract together in a separate bowl.
4. 4 Cut cold butter cubes into the flour mixture using a pastry cutter until texture resembles damp sand. Make a well in the center and pour in the cream mixture; fold it in gently with a wooden spoon until a shaggy dough forms.
5. 5 Turn out onto a lightly floured surface and knead a few times until dough comes together. Pat out until 1/2-inch thick. Fold dough in half and then in quarters, and pat out into a 1/2-inch thickness again. Repeat folding one more time.
6. 6 Cut out 12 rounds using a 3-inch biscuit cutter, taking care not to twist the cutter in the dough, and place at least 2 inches apart on the baking sheet. Brush the tops of the biscuits with melted butter and sprinkle with sanding sugar.
7. 7 Bake in the preheated oven until golden brown on top, 10 to 12 minutes. Remove from oven and cool on a wire rack.
8. 8 Combine heavy cream, confectioners' sugar, and vanilla bean paste in the bowl of a stand mixer. Beat on medium speed until stiff peaks form, about 4 minutes.
9. 9 Split the shortcakes in half and top with macerated strawberries and a dollop of whipped cream.

Nutrition per serving