This Very Strawberry Shortcake marries juicy macerated strawberries with a soft a crumbly strawberry shortbread cake, topped off with a light and airy strawberry whip cream. It is inspired by a recipe I found in the "New Orleans Cookbook" by Lena Richard.
Shortcake: Preheat oven to 350F. In a large bowl combine flour and shortening until combined. Crumble in freeze-dried strawberries and mix in flour until combined. Add in sugar, baking powder, salt, egg, and ice water. Stir with a spoon until combined and the dough ball forms.
Transfer dough to a lightly floured surface and pat down about 1 inch thick. Use a 2 ½ inch biscuit cutter to cut shortcakes. Transfer to a parchment-lined baking sheet, brush with melted butter and evenly sprinkle turbinado sugar over top and bake for 25-27 minutes until golden brown. Cool for 10 minutes then split the shortcake in half.
Strawberries: While the shortcake bakes, in a large bowl mash strawberries, light brown sugar, and salt with a potato masher or fork until strawberries are crushed.
Whipped Cream: In a large bowl mix heavy cream, powdered sugar, vanilla and salt for 2-3 minutes with a hand mixer on medium speed until whipped cream is light and fluffy.
To assemble: Cut the shortcake in half, place strawberries on the bottom half, place the top of the shortcake, and cover with whipped cream. Garnish with remaining strawberries.