Whisk together flour, baking powder, salt and sugar. Cut in butter with pastry cutter.
Separately mix milk and almond extract.
Add milk mixture to flour mixture, gradually stirring until the dough pulls away from the sides of the bowl.
Turn onto floured surface. Knead 15 times. Roll until dough is about an inch thick, and cut with canning jar ring or glass. Layer the shortcakes on wax paper in a plastic container and refrigerate until ready to bake (these shortcakes are best served warm!)
Bake shortcakes at 425˚F for 10-13 minutes or until the edges begin to brown. Careful not to over bake!
To serve, cut warm biscuits in half with a serrated knife and stuff with a dollop of whipped topping (try the almond whipped topping!) and sliced strawberries. Almond Whipped Topping:
Whip all the ingredients together with an electric mixer until peaks begin to form and it’s the consistency you desire.