Instructions
- Preheat oven to 425°F (220°C).
- To make the Biscuits, whisk together the Cake Flour, Sugar, Baking Powder, and Salt in a large bowl.
- Cut in the Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add the Heavy Cream and Almond Extract, mixing until just combined. Do not overmix.
- Turn dough out onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Cut out biscuits using a 2-inch round cutter.
- Place biscuits on an ungreased baking sheet and bake for 13-16 minutes, or until golden brown.
- While biscuits are baking, prepare the Strawberry Filling. In a medium bowl, combine the sliced Strawberries, Sugar, Lemon Juice, and Vanilla Bean Paste. Let sit for 20 minutes to macerate.
- To make the Whipped Cream, beat the Heavy Cream with an electric mixer until soft peaks form. Gradually add the Powdered Sugar and Vanilla Extract, and continue beating until stiff peaks form.
- Split the warm biscuits in half. Spoon Strawberry Filling over the bottom half of each biscuit. Top with Whipped Cream and the top half of the biscuit. Serve immediately.
