Place 3 cups of the hulled strawberries in a large bowl and crush with a potato masher. Slice the remaining 5 cups berries and stir into the crushed berries together with the sugar. Set the fruit aside to macerate for at least 30 minutes or up to 2 hours.

Adjust an oven rack to the lower-middle position and warmth the oven to 425°F. In a food processor, pulse the flour, 3 tablespoons of the sugar, the baking powder, and salt to combine. Scatter the butter pieces over and process until the mixture resembles coarse meal, about fifteen 1-second pulses. Transfer to a medium bowl.

Mix the beaten egg with the half-and-half (or whole milk) and almond extract in a measuring cup. Pour the egg mixture into the bowl with the flour mixture. Combine with a rubber spatula until large clumps form. Turn the mixture onto a floured work surface and lightly knead until it comes together.

Use your fingertips to pat the dough into a 9-inch x 6-inch rectangle about 3/4-inch thick, being careful not to overwork the dough. Flour a 3/4-inch biscuit cutter and cut out 6 dough rounds. Place the rounds 1-inch apart on a small baking sheet, brush the tops with the beaten egg white, and sprinkle with the remaining 2 tablespoons sugar. (Dough rounds can be covered and refrigerated for up to 2 hours before baking.)

Bake until the shortcakes are golden brown, 12 to 14 minutes. Place the baking sheet on a wire rack and funky the cakes until warm, about 10 minutes.

When the shortcakes have cooled barely, split them in half. (Just look for the natural crack around the circumference of every cake, and go with that!) Then place each cake bottom on an individual serving plate, and spoon a portion of the fruit and then a dollop of whipped cream over each cake bottom. Cap with the cake top and serve instantly.