Triple strawberry shortcakes

Active: 1 hour; Total: 2 hours; Serves: 6

Flour, all-purpose	2 cups
Strawberries, freeze-dried	½ cup + ¼ cup
Sugar, granulated	¼ cup + ¼ cup +
Baking powder	1 tablespoon
Salt, kosher	½ teaspoon
Butter, unsalted, cold, cut into small pieces	6 tablespoons
Cream, heavy	¾ cup + 1 cup
Egg	1 large
Strawberries, hulled and halved or quartered	1 ¾ pounds
Lemon juice	½ lemon
Sugar, confectioners’	¼ cup
Vanilla extract	1 teaspoon

1. Line a baking sheet with parchment paper. 
2. Pulse the flour, ½-cup freeze-dried strawberries, ¼-cup granulated sugar, baking powder, and salt in a food processor until the strawberries are crushed. 
3. Add the butter, and pulse until it is pea-sized pieces. 
4. In a small bowl, whisk together ¾-cup cream and an egg. 
5. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse into the dough comes together. 
6. Transfer to a medium bowl, and kneed three or four times. 
7. Scoop six balls of the dough (about ½ cup each) onto the baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. 
8. Refrigerate until firm, about 30 minutes. 
9. Preheat the oven to 400°F. 
10. Lightly brush each ball of dough with cream, and sprinkle with granulated sugar. 
11. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. 
12. Let cool 10 minutes on the baking sheet, then transfer the shortcakes to a rack to cool completely. 
13. Meanwhile, puree 2-cups strawberries in a blender until smooth (you should have about 1 cup puree). 
14. Toss the remaining 4-cups strawberries with ½-cup strawberry sauce, ¼-cup granulated sugar, and lemon juice; cover and refrigerate until ready to use. 
15. Crush or finely chop ¼-cup freeze-dried strawberries until powdery; transfer to a large bowl and add 1-cup cream and ¼-cup confectioners’ sugar. 
16. Beat with a mixer on medium-high speed until stiff peaks form. 
17. Add the vanilla, and beat until combined. 
18. Gently fold in the remaining ½-cup strawberry sauce; refrigerate until ready to use. 
19. Split each shortcake and fill with the strawberry mixture and strawberry whipped cream. 

Recipe from Food Network Magazine.