2 cups all-purpose bleached flour
1/2 teaspoon salt
1 tablespoon baking powder
12 tablespoons sugar—3 for biscuits, 2 for sprinkling, 6 for berries, 1 for cream
1 stick (8 tablespoons) frozen butter
1 egg, beaten
1/2 cup cold half and half
1 package (16 ounces) strawberries, thawed and crushed
12 ounces fresh strawberries, rinsed, hulled, and sliced
1 cup chilled heavy cream
1 teaspoon vanilla extract
Adjust oven rack to lower-middle position; heat oven to 425 degrees. Mix flour, salt, baking powder and 3 tablespoons sugar in a medium bowl. Grate frozen butter on the coarse holes of a box grater into dry ingredients; toss to coat.
Mix egg and half and half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball.
Turn dough onto work surface; press into a 7 1/2- by 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a baking sheet. Sprinkle dough tops with 2 tablespoons sugar. Bake until golden brown, 12 to 14 minutes. Cool 5 minutes.
Mix frozen and fresh berries with 6 tablespoons sugar in a bowl.
Beat cream to soft peaks, gradually adding 1 tablespoon of sugar then vanilla.
Split each cake. Spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.