3 tablespoons unsalted butter
2 tablespoons sugar
2 cups hulled strawberries
1/2 pint blackberries
1/2 pint blueberries
1/2 pint raspberries
1 teaspoon fresh lemon juice
3/4 cup red currant jelly
8 large shortcake biscuits, cut in half crosswise
Sweetened whipped cream (homemade or store-bought), for serving
In a medium-size non-stick skillet over medium-low heat, melt butter. Add sugar and stir until dissolved. Add almonds and cook, stirring often, until golden brown, about 8 minutes. Set aside.
In a large bowl, stir together lemon juice and red currant jelly until smooth. Add berries and mix gently. Let macerate for at least 1 hour (so juices from berries "marry"). Stir in 2/3 of the almonds just before finishing shortcakes.
To serve, place a biscuit bottom on each of 8 dessert plates. Spoon some of the berry juices around the outside of the biscuit. Divide berry mixture among biscuits. Dollop on some of the whipped cream. Add biscuit top. Add more whipped cream. Top with remaining sugared almonds.