Put the flour, salt and sugar in a high-sided bowl.

Operate the handmixer on speed 1 and start kneading. Use flat whisks for this preparation.

Add the butter into small pieces and with the electric mixer start preparing the base for the galettes.

Mix everything at low speed, when the dough becomes sandy, proceed to increase the speed and work at high speed for one minute.

Add the 8 tablespoons of ice water and knead until the mixture is smooth.

Arrange the dough on a work surface dusted with flour and form a flat rectangle to be covered with cling film, let it rest for 30 minutes in the fridge.

Meanwhile, cut the lemon and squeeze it, then put the sliced ​​strawberries, sugar and sifted lemon juice in a bowl.

Mix everything, cover with cling film and leave to macerate for a few minutes.

Once the half hour of rest has passed, remove the dough from the fridge and roll out to a thickness of about 0.5 cm. Using a 15 cm diameter round pastry bowl, cut the dough into circles.

Arrange the strawberries in the center of the discs and close the galettes well, sealing them. Arrange them on a baking sheet covered with parchment paper, brush with egg and milk and garnish with sliced ​​almonds. Bake in a static oven at 180 ° C for 30/35 minutes, until completely golden.

Here they are ready to be left to cool on a wire rack and stuffed with a scoop of cream ice cream!