|2 tbsp||baking powder|
|200 g||unsalted butter (cold)|
|250 ml||buttermilk (cold)|
|2 tbsp||sliced almonds|
|250 ml||heavy cream|
|flour (for dusting)|
Preheat oven to 220°C/425°F. Mix flour with baking powder, salt, and sugar in a bowl. Dice butter and work it into the flour mixture with a fork, until a crumbly dough is formed. Next, gradually add in the cold buttermilk and knead the dough.
Press the dough flat with your hands on a floured surface. Cut out the biscuits and transfer them to a baking sheet. Brush biscuits with some buttermilk, sprinkle with almonds, and bake for 15 min.
Scrape the vanilla bean. Hull and halve the strawberries, sprinkle with some sugar. Beat the cream with the remaining sugar and the vanilla bean seeds until stiff.
Halve the shortcakes, fill with strawberries and whipped cream. Top the cake with more cream, berries, and sliced almonds. Enjoy!