Smart Cookie Strawberry Shortcakes

Macerate the Strawberries: Gently crush about 1/4 of the strawberries with a fork. In a medium bowl, combine the crushed strawberries with the remaining strawberries, sugar, lemon juice, and lemon zest. Allow to macerate for at least 1 hour, or up to 2 hours, to draw out their juices and intensify their flavor. (Prep time: 15 minutes, Maceration: 60-120 minutes)

Prepare for Baking: Preheat your oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking. (Prep time: 5 minutes)

Combine Wet and Dry Ingredients: In a separate bowl, whisk together the heavy cream, eggs, and almond extract until evenly combined.(Prep time: 5 minutes)

Create the Dough: Cut the cold butter cubes into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Make a well in the center of the dry ingredients, then pour in the cream mixture. Gently fold the wet and dry ingredients together with a wooden spoon or spatula until just combined, forming a shaggy dough. Be careful not to overmix, as this can result in tough shortcakes. (Prep time: 10 minutes)

Shape the Shortcakes: Turn the dough out onto a lightly floured surface. Gently pat the dough out to a 1/2-inch thickness. Fold the dough in half, then in quarters, and pat out again to a 1/2-inch thickness. Repeat the folding process one more time. This creates flaky layers in the shortcakes. (Prep time: 10 minutes)

Cut and Arrange: Using a 3-inch biscuit cutter, cut out 12 rounds from the dough, being careful not to twist the cutter. Place the rounds at least 2 inches apart on the prepared baking sheet. Brush the tops of the shortcakes with melted butter and sprinkle generously with sanding sugar for added sweetness and sparkle. (Prep time: 10 minutes)

Bake to Golden Perfection: Place the baking sheet in the preheated oven and bake until the shortcakes are golden brown on top, approximately 10 to 12 minutes. Remove from the oven and transfer to a wire rack to cool completely. (Bake time: 10-12 minutes, Cool time: 20 minutes)

Whip the Cream: While the shortcakes are cooling, prepare the vanilla bean whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, confectioners' sugar, and vanilla bean paste. Beat on medium speed until stiff peaks form, about 4 minutes. Be careful not to overwhip, as this can turn the cream grainy. (Prep time: 5 minutes, Beat time: 4 minutes)

Assemble and Serve: Once the shortcakes are cooled, split them in half horizontally. Generously spoon the macerated strawberries over the bottom halves of the shortcakes, then top with a dollop of vanilla bean whipped cream. Place the top halves of the shortcakes over the cream, or serve open-faced. Serve immediately and enjoy! (Prep time: 5 minutes)