Ingredients (makes 6)
45 gms almond flour
1/2 tsp salt
1 tbsp sugar
28 gms butter
1/2 tbsp baking powder
42 gms cold butter cut into very small cubes
1 tsp vanilla extract
115gms cream
Extra almond flour… for sprinkling on top
1 cup sliced strawberries (or any fruit you like like peaches, blueberries etc) sprinkled with 3 tsp sugar
Method:
Preheat your oven to 425°F.Mix together the flours, salt, baking powder, and sugar.Using a mixer, pastry blender, or your fingers, work the butter into the flour mix until the mixture is unevenly crumbly…do not overmix. Small pieces of butter should still remain.
Combine the vanilla extract with the cream and add it all at once, 
Mix quickly and gently until you have a soft dough. If the dough doesn’t come together, add a bit more cream until the dough just about comes together. Do not over knead or you will not get tender flaky biscuits. 
Pat the dough into a rough rectangle…
and fold it into thirds like a letter, cover with plastic wrap and refrigerate for half hour. 
Once the dough has rested…Pat or roll gently with a floured rolling pin into a rectangle about 3/4 inch thick.For perfectly shaped shortcakes, trim a very thin slice off the edge of the dough from all sides. This will allow the shortcakes to rise evenly as they bake.
Use a sharp knife to cut 2″ shortcakes. 
Brush the tops of the shortcakes with cream or milk, 
and sprinkle generously with almond flour. 
Place on a baking tray…atleast 1 inch apart.
Bake the shortcakes for about 16- 18 minutes, or until they’re golden brown. Remove them from the oven, and let them cool. 
When ready to serve, slice into half…
Fill with the sliced strawberries… 
and lightly sweetened whipped cream. 
And it’s ready to serve!