Triple Layer Strawberry Shortcake

For the Strawberries:

1 Lb. Strawberries, stemmed and quartered
2 Tbsp. Sugar

Place strawberries in bowl and coat with sugar. Mix well. Place in refrigerator for at least 30 minutes to let the juices develop.

For the Shortcake:

2 C. Flour
1 1/2 Tsp. Baking Powder
1/4 Tsp. Baking Soda
4 Tbsp. Sugar
1/4 Tsp. Salt
1 3/4 C. Heavy Whipping Cream
1 Tbsp. Butter, Melted

Preheat oven to 400 degrees. Mix together all dry ingredients. Add heavy cream and mix just until it forms into a dough. Pat into an 8" baking pan. Place in oven for 15 minutes. Remove from oven and coat with melted butter. Place back in oven for another 3-4 minutes, until golden brown.

For the Whip Cream:

1 1/2 C. Heavy Whipping Cream
2 Tbsp. Confectioner's Sugar
1 Tsp. Almond Extract
1/2 Tsp. Lemon Juice

Using a hand mixer, combine all ingredients and beat for about 2 minutes until thickens and shine is removed from whipping cream.

Start with a layer of cake, then add strawberries and whip cream. Repeat 3 times.