Preheat oven to 325 degrees F. Prepare a 10-inch-round fluted tart pan, 2 inches deep and with a removable bottom. Line bottom with parchment paper. Grease and flour bottom and sides of pan. Set aside. Wash, peel, and cut fruit. Set aside.

In large, shallow sauté pan, stir together sugar, raspberry powder, vanilla bean with scraped-out seeds, and salt. Add lemon juice, amaretto, and rose water, then stir. Place pan over medium heat and cook briefly, about 1 minute. Add sliced fruit to pan and continue cooking, about 2 to 3 minutes or until fruit begins to soften and syrup starts to thicken. If it gets too thick, add splash of water or more amaretto. Remove pan from heat and cover. Let steam in the syrup soften fruit while shortcake is prepared. Once shortcake is placed in oven, strain fruit, reserving poaching liquid. Cool fruit and liquid in refrigerator.

Prepare the shortcake by sifting together flour, baking powder, and salt. Set aside. In separate mixing bowl, add room-temperature butter, sugar, and oil. Using an electric mixer, mix on medium speed until light and fluffy, and lighter in color, about 2 minutes. Add eggs, 1 by 1, mixing after each addition. Use rubber spatula or whisk to gently stir ⅓ of flour mixture from other bowl into batter. In measuring cup, combine buttermilk, vanilla paste, almond extract, and rose water. Add ⅓ of buttermilk mixture to batter, folding very gently to incorporate. Repeat, alternately adding flour and buttermilk mixtures to batter until all are incorporated.

Pour batter into prepared tart pan. Smooth surface so batter is evenly distributed. Bake in preheated oven for 20 minutes or until cake springs back and edges start to come away from pan. A toothpick inserted near center should come out clean. Remove cake from oven and let cool on rack at least 10 minutes before removing from pan. Set aside and let cool completely.

Make whipped cream in stand mixer with whisk attachment (or use handheld electric mixer with deep bowl). Add to bowl cold heavy whipping cream, sugar, raspberry powder, and rose water. Whip until soft peaks begin to form. Slowly add 1 tablespoon of cooled poaching liquid, then add another tablespoon, and continue whipping until incorporated and cream can just hold a peak.

To assemble, place cooled shortcake on cake pedestal or serving platter. Use pastry brush to coat outside of cake with poaching liquid. Neatly place fruit slices around top of cake in circular pattern. Brush tops of fruit with more poaching liquid. Use large spoon to drop dollops of whipped cream over top, then spread over fruit, leaving slight edge so fruit peaks through. Top whipped cream with remaining fruit and drizzle with more poaching liquid. Slice and serve. Cake should be stored in refrigerator and is best enjoyed the day it is made.