Preheat your oven to 450°F (230°C) and prepare a large baking sheet by lining it with parchment paper; set aside.

In a medium bowl, combine the hulled and quartered strawberries with 1/3 cup granulated sugar. Toss gently and allow to sit at room temperature to release juices.

In a large mixing bowl, whisk together all-purpose flour, 3 tablespoons of granulated sugar, baking powder, and salt until well combined.

Add cold, cubed butter to the flour mixture and work it into the flour until the mixture resembles coarse crumbs.

Slowly pour in half & half, stirring gently until just combined. Avoid overmixing; the dough should be somewhat tacky.

Turn the dough out onto a lightly floured surface, pat it into a rectangle about 1-inch thick, and cut circles or squares using a biscuit cutter or knife.

Place the cut shortcakes onto the prepared baking sheet and optionally sprinkle raw sugar on top.

Bake for 12-15 minutes, or until the shortcakes are lightly golden on top. Allow to cool slightly before assembling.

In a large bowl, combine heavy whipping cream, vanilla extract, and optional almond extract. Beat on medium-high speed until soft peaks form.

Gradually add powdered sugar and continue beating until stiff peaks form. Be cautious not to overbeat.

Slice the shortcakes in half horizontally, spoon a generous portion of strawberries onto the bottom half of each shortcake, and top with whipped cream.

Place the other half on top and optionally add more strawberries and whipped cream.