For Shortcakes:
Cut butter into small cubes and place in the freezer until the other ingredients have been measured. Place dry ingredients in a mixing bowl fit with a paddle attachment. Mix on speed #1 until butter pieces are crumbly. Slowly add the cold cream in three increments; stopping the mixer frequently to stir (by hand) the dry ingredients up from the bottom of the bowl. Stop mixing before the dough comes together. Press dough into a large mass.
Using plenty of flour, roll out dough into a large rectangle. Give dough 1 single turn (fold in thirds) and place on a well floured silpat. Roll out dough to about an 1” thick or to the size of the silpat. Wrap and refrigerate for at least 4 hours. (no longer than 24 hours)
Remove and roll out dough 1/2” thick. Using a well floured cutter, cut dough into 3” circles. Place on a parchment lined sheet pan and top with crystal sugar. Place pan in 350 degree oven and immediately reduce to 325 degrees. Bake for 8-10 minutes or until golden brown.
For Strawberries & Whipped Cream:
In a small bowl, combine sugar and strawberries. Let rest for up 20 minutes.
In mixer fit with a whisk attachment, combine heavy whipping cream and powdered sugar. Whip on low-medium speed until fluffy.