Almond Strawberry Shortcakes
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Add flour to a food processor.
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Add the baking powder.
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Add the salt and pulse 3 times.
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Add cold cubes of butter and pulse 5-7 times.
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Add sugar and pulse 3 times. Stream in milk while pulsing. Add almond emulsion and pulse 2 times.
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Flour a work surface. Fold dough on the work surface and form a 2 inch thick rectangle.
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Slice the dough into 8 equal squares and place on a parchment lined baking sheet.
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Brush the tops with cream or milk and sprinkle with raw sugar. Bake at 450 for 12 minutes.
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Quarter the strawberries.
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Add to a mixing bowl along with granulated sugar. Let sit for 20 minutes.
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To make the whipped cream use a cold metal bowl and cover with a towel. Blend on high speed.
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When you have soft peeks add powdered sugar and vanilla bean paste. Mix until cream is thick.
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Assemble the shortcakes by cutting the biscuits in half. Add strawberries and top with cream.
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