Preheat oven to 350°F. Grease a standard 12-well muffin tin or line with paper liners.

In a bowl, combine 1/3 of the sliced strawberries, granulated sugar, and lemon juice. Mash the strawberries a little with the back of a fork. Then add the remaining strawberries and stir well. Let sit for 20–30 minutes until juicy and syrupy.

In a large mixing bowl, cream together softened butter, sugar, and lemon zest until light and fluffy, about 2–3 minutes.

Add eggs one at a time, mixing well after each addition. Add the egg yolk, vanilla, and almond extract if using.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Add the dry ingredients to the wet ingredients in two additions, alternating with the buttermilk. Mix until just combined. Do not overmix.

Divide batter evenly among the muffin wells, filling each about ¾ full.

Bake for 18–22 minutes or until the tops are lightly golden, spring back when touched, and a toothpick inserted into the center comes out clean.

Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

To make the whipped cream, beat heavy cream, powdered sugar, and vanilla in a chilled bowl until soft to medium peaks form.

Slice each mini shortcake in half horizontally.

Spoon strawberries and some of the juices onto the bottom half of each cake. Top with whipped cream, then place the top half back on.

Finish with additional whipped cream and strawberries if desired. Serve immediately.