Strawberry Shortcakes with Triple Strawberries

Ingredients:

• 2 cups premium flour
• 0.5 cup freeze-dried strawberries
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 0.5 tsp salt
• 90 g chilled butter, cut into small pieces
• 3/4 cup heavy cream
• 1 large egg
• 6 cups strawberries (about 0.8 kg), hulled and halved or quartered
• Juice of half a lemon
• 1/4 cup freeze-dried strawberries
• 1 cup cold heavy cream
• 1/3 cup powdered sugar
• 1 tsp vanilla extract

Preparation:

1. Bake the cakesLine a baking sheet with parchment paper. Combine the flour, freeze-dried strawberries, granulated sugar, baking powder, and salt in a food processor and pulse until the strawberries are finely chopped. Add the butter and pulse on high until the butter is pea-sized pieces. In a small bowl, beat the cream with the egg. With the food processor running, pour the cream over the flour mixture; pulse until the dough comes together. Transfer to a medium bowl and knead by hand 3-4 times.
2. Using a large ice cream scoop or measuring cup, place 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet, spacing them 2-3 inches apart. Refrigerate until set, about 30 minutes.
3. Preheat oven to 200°C (400°F). Lightly brush each ball of dough with heavy cream and sprinkle with sugar. Bake until golden brown and a toothpick inserted into the center comes out clean, 20-25 minutes. Cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool completely.
4. Meanwhile, prepare the filling.In a blender, puree 2 cups of strawberries until smooth. You should have about 1 cup of puree. Combine the remaining 4 cups of strawberries with 0.5 cups of strawberry puree, sugar, and lemon juice; cover and refrigerate until ready to use.
5. Chop or finely chop the freeze-dried strawberries; transfer to a large bowl and add the heavy cream and powdered sugar. Beat with a mixer on medium-high speed until stiff peaks form. Add the vanilla and beat until smooth. Gently fold in the remaining 1/2 cup strawberry puree. Refrigerate until ready to use.
6. Divide each cake layer in half and fill with strawberries and whipped cream.