Step 1

Preheat the oven to 375°F. Prepare a sheet pan with a piece of parchment paper.

Step 2

Combine the flour, sugar, baking powder, and salt in a food processor. Pulse to combine. Add the butter and pulse to form coarse crumbs. Add in the lemon zest, vanilla, and almond extracts. With the processor running, drizzle in the ⅔ cup of heavy cream until the dough pulls away from the sides of the bowl (it should be somewhat of a wet dough).

Step 3

Turn the dough out onto a lightly floured surface and roughly form it into a disk. Use a 2-oz ice cream scoop to generously scoop 8 dough balls onto the prepared sheet pan. Chill for 20 minutes. Use the additional 1 tablespoon of heavy cream to brush onto the tops of each dough ball. Sprinkle with raw sugar.

Step 4

Bake for 18-20 minutes, or until golden and cooked through. Let the shortcakes cool to your desired temperature. Serve slightly warm with the strawberry jam, macerated strawberries, and whipped cream (recipes below) over top or cool completely before serving.

Step 5

Add half of the quartered strawberries, half of the brown sugar, lemon juice, water, and a pinch of salt to a 2qt saucepan over medium-high heat. Bring to a boil. Stir well and boil for 3 minutes.

Step 6

Reduce the heat to medium-low and continue to cook for about 10 more minutes, stirring often, until thickened and jammy. Turn off the heat and cool to fully thicken.

Step 7

Meanwhile, add the remaining strawberries, half of the brown sugar, and lemon zest to a mixing bowl. Toss to combine and let sit in the refrigerator for at least 30 minutes to macerate.

Step 8

Pour the heavy cream into the bowl of a stand mixer. Using the whisk attachment, whip the cream until frothy.

Step 9

Add the powdered sugar. Continue to whip until soft peaks form, scraping down the sides of the bowl as needed. Fold in the vanilla extract.