Double Strawberry Shortcakes

Makes 12 servings

3 cups cake flour, plus more for shaping 

2 tablespoons granulated sugar 

1½ tablespoons baking powder 

¾ teaspoon sea salt 

4 tablespoons (½ stick) unsalted butter, cold and cubed 

2 cups heavy cream, cold 

1 cup freeze- dried strawberries 

Egg wash  

1 large egg plus 1 teaspoon water, whisked together 

1  to 2 tablespoons turbinado sugar, for sprinkling  

 2  cups strawberries, hulled 

 Whipped Topping 

1   cup heavy cream 

½ teaspoon pure vanilla extract 

¼ cup confectioners’ sugar  

    pinch sea salt 

    strawberry Jam 

1.Preheat the oven to 425°F. Line two baking trays with parchment paper. Reserve.  

2.Put the flour, sugar, baking powder, and salt in the work bowl fitted with the metal chopping blade. Process to sift, about 10 seconds. Add the butter and pulse until small pieces form and they are coated with flour. While pulsing, add the heavy cream through the feed tube. Pulse until very few dry bits of flour are visible. The dough will be shaggy and sticky.  

3.Turn the dough onto a well-floured surface and lightly dust the top of the dough with additional flour. With floured hands, gently form the dough into a ½-inch-thick rectangle. 

4.Add the freeze-dried strawberries to the work bowl. Pulse 4 times to chop. Sprinkle over the dough rectangle.  

5.Turn the dough onto a well-floured surface and lightly dust the top of the dough with additional flour. With floured hands, gently form the dough into a ½-inch-thick rectangle once again. Fold one-third of the dough toward the center, and then the opposite side folded over that (like folding a letter to put into an envelope). Dust the top lightly with flour, turn 180 degrees and then repeat the folding and turning process 2 additional times (this is what helps to create the desired layers in biscuits). 

6.Gently press the dough into a 1-inch thickness (shape does not matter). Cut into individual biscuits using a well-floured 3-inch round cutter. Scraps can be reformed to cut additional biscuits, but they will not be as perfectly uniform (but still delicious!). Gently place the biscuits 1 inch apart on a parchment-lined baking sheet. 

7.Gently brush the tops of each biscuit with the egg wash, and sprinkle with the turbinado sugar. 

8.Bake for about 15 minutes, rotating the pan halfway through, until the tops are golden brown.  .While the biscuits are cooling, prepare the filling and toppings. Clean the bowl and blade, and then insert the slicing disc. Slice the strawberries by feeding them through the small feed tube. Remove and reserve.  

9.Prepare the whipped topping. Replace the slicing disc with the metal chopping blade. Add the cream and vanilla extract. Pulse until the cream begins to thicken, then add the sugar and salt. Using long pulses, continue to pulse until the cream is nicely thickened but still spoonable. 

10.Once the biscuits are cool, slice each in half. Spread the bottom half with strawberry jam, then top with some of the whipped cream and then sliced strawberries. Top with the other half of the biscuit. Repeat with the remaining biscuits. Serve immediately.