Strawberry Shortcake Cupcakes

In medium bowl, mix sliced strawberries and 1/3 cup sugar; let stand at least 30 minutes.

Heat oven to 425°F. Spray 18 regular-size muffin cups with cooking spray. In large bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in 3/4 cup whipping cream, the almond extract and eggs with fork until soft dough forms.

On lightly floured surface, knead dough lightly 3 or 4 times. Divide dough evenly among muffin cups, filling each about three-fourths full.

Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool 2 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.

Split cupcakes; fill with strawberries and sweetened whipped cream. Place in paper baking cups. Using toothpick, garnish each shortcake with whole strawberry.