Quick-Witted Strawberry Shortcakes and Cookies

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Step 1

Start by crushing about a quarter of the strawberries with a fork, then toss them with the rest of the berries, sugar, lemon juice, and zest in a bowl. Let this sit for up to an hour so the flavors can meld and the strawberries get nice and juicy.

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Step 2

While the berries are soaking, preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, mix the cream, eggs, and almond extract until combined.

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Step 3

Cut the cold butter into the flour mixture using a pastry cutter or your fingers until it looks like damp sand. Make a well in the center and pour in the cream mixture. Gently fold everything together with a wooden spoon until it just comes together into a shaggy dough.

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Step 4

Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Pat it into a half-inch thick rectangle, then fold it in half and into quarters, patting it out to half an inch thick again. Repeat this folding and patting one more time to create layers.

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Step 5

Using a 3-inch biscuit cutter, cut out 12 rounds without twisting the cutter, and place them a couple of inches apart on your baking sheet. Brush the tops with melted butter and sprinkle with sanding sugar for a little crunch.

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Step 6

Bake for 10 to 12 minutes until the tops turn golden brown. Let the shortcakes cool on a wire rack while you whip up the cream.

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Step 7

For the whipped cream, beat heavy cream, powdered sugar, and vanilla bean paste in a stand mixer or with a hand mixer on medium speed until stiff peaks form, which should take about 4 minutes. To assemble, split the shortcakes in half, spoon on some of the macerated strawberries along with their juices, and finish with a generous dollop of whipped cream. Enjoy!