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1
To prepare the shortcakes: Line a baking sheet with parchment or a silicone mat; preheat the oven to 425 degrees f. Sift the flours and baking powder into a bowl.
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2
Combine 3/4 cup of the almonds and the powdered sugar in a food processor and whir into a fine grind.
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3
Add the flour mixture to the almond/sugar mixture and whir to combine.
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4
Scatter the butter over the top and pulse it in until you have a cornmeal-like consistency.
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5
Add the half-and-half all at once and pulse until just combined.
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6
You should have a spoonable biscuit batter.
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7
Drop 1/4-cup mounds onto the lined baking sheet to form 8 individual shortcakes.
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8
Sprinkle coarse sugar and the remaining 1/4 cup almonds over the cakes, gently pressing them into the dough.
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9
Place in the oven and bake for 14-18 minutes, or until the almonds are golden-brown and the cakes are done in the center.
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10
Remove to a rack.
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11
Although these are best freshly made and warm, they can be served at room temperature or you may wrap them in foil and refrigerate or freeze them for later.
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12
To Prepare the strawberries: Combine the strawberries, sugar, syrup and zest.
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13
Set aside to macerate for 1 hour.
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14
To Prepare the cream: Pour the cream into a cold mixing bowl and beat on medium-high speed.
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15
Gradually add the sugar and vanilla.
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16
Beat only until the cream begins to hold its shape.
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17
Do not take it to the stage where the whisks leave tracks.
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18
The cream should drape.
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19
To serve: Split the shortcakes horizontally and place on serving plates.
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20
(If they have been frozen, warm them in the oven before using.)
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21
Spoon the prepared strawberries onto the bottom halves- including plenty of juice- pile on the cream and finish with the top halves of the short-cake (almonds ontop).
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22
drizzle some strawberry juices around the plate.
