Preheat the oven to 450°F. Line a large baking sheet with parchment paper.

Toss the quartered strawberries with 1/3 cup granulated sugar in a medium bowl. Let them sit for 20–30 minutes to macerate and release juices. Stir once or twice.

In a large bowl, whisk together 3 cups flour, 3 tablespoons sugar, 4 1/2 teaspoons baking powder, and 1 1/2 teaspoons salt.

Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture looks like coarse crumbs with pea-sized pieces of butter.

Pour in 1 1/3 cups half & half and stir until a shaggy dough forms. Add up to 2 tablespoons more if it feels dry (up to 1 1/2 cups total). Don’t overmix.

Turn the dough onto a lightly floured surface. Pat it to about 1-inch thickness. Use a 2.5–3 inch round cutter to cut rounds. Place rounds 1 inch apart on the prepared sheet.

Brush the tops with a little extra half & half or milk. Sprinkle raw sugar on top if you like a crunchy finish.

Bake for 12–15 minutes, until the tops are golden and a toothpick comes out clean. Remove to a rack and let cool slightly.

Chill a mixing bowl and whisk or beaters. Combine 1 cup heavy cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla, and 1/4 teaspoon almond extract if using. Whip to soft peaks.

Split warm shortcakes in half. Spoon macerated strawberries and some syrup onto the bottom half. Add a generous dollop of whipped cream and top with the other shortcake half. Serve right away.