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1
For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking sheet or parchment paper.
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2
In the bowl of a heavy-duty mixer fitted with a paddle attachment, combine the flour, granulated sugar, baking powder and salt on low speed.
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3
Add the butter and mix on low until the mixture resembles coarse meal, about 2 minutes.
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4
Add the cream and milk and increase the speed to medium; mix until the dough comes together.
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5
Remove the dough to a lightly floured surface, lightly knead a few times and shape into a rectangle about 3/4 inch thick.
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6
Cut out dough circles using a 3-inch round cutter.
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7
Place the circles on the prepared baking sheet.
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8
Brush the tops lightly with cream and sprinkle with the turbinado sugar.
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9
Bake until the shortcakes are golden brown, about 20 minutes.
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10
Transfer to a rack to cool.
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11
For the strawberries: Meanwhile, place the strawberries in a bowl.
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12
Add the granulated sugar and toss together.
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13
To serve, halve the shortcakes horizontally with a serrated knife.
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14
Place the bottom halves on individual serving plates, top each with a dollop of whipped cream and then some berries.
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15
Cover with the tops of the shortcakes and serve.
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16
The shortcakes can be stored in an airtight container for up to 2 days.
