The strawberry puree needs time to chill completely before making the whipped cream, so prepare this first.

Rinse, hull, and slice the strawberries. Blend in a food processor or blender until smooth.

Strain the puree through a fine-mesh strainer into a bowl, pressing down to remove the seeds.

In a medium saucepan over medium heat, combine the strained puree and ½ cup granulated sugar. Bring to a boil, stirring often.

Reduce the heat and simmer until the puree thickens slightly and coats the back of a spoon. It should be thicker than a sauce but not as thick as jam.

Transfer the puree to a heat-safe container and refrigerate until completely chilled, at least 2 hours.

While the strawberry puree chills, add 4 cups of the sliced strawberries and the sugar to a medium saucepan over medium-high heat.

Bring to a boil and cook for 2 to 3 minutes, or until the sugar has dissolved and a syrup has formed.

Remove from the heat and blend until smooth. Stir in the remaining 1 cup of sliced strawberries.

Cover and refrigerate until ready to assemble.

Preheat oven to 450°F. Lightly grease an 8×8-inch baking dish or pie dish.

In a large bowl, whisk together the flour, sugar, baking soda, and baking powder.

Add the cold grated butter and mix until the mixture is crumbly.

Pour in the buttermilk and stir just until combined.

Cut the dough into biscuits and place them close together in the prepared pan.

Bake for 12 to 16 minutes, or until golden brown. Let cool slightly.

When the strawberry puree has chilled, place the bowl and whisk attachment of a stand mixer in the freezer for about 15 minutes.

Add the softened cream cheese and ¼ cup granulated sugar to the chilled bowl. Beat on medium-high speed until smooth and creamy.

With the mixer off, add the cold heavy whipping cream and chilled strawberry puree. Mix on medium speed until soft peaks form. Stop the mixer and scrape down the sides and bottom of the bowl.

Continue mixing until stiff peaks form. Add the strawberry extract (or vanilla extract) and kosher salt. Mix just until combined, being careful not to overmix.

Slice the biscuits in half.

Add a spoonful of strawberry sauce to the bottom half of each biscuit, followed by a generous dollop or swirl of Strawberry Stabilized Whipped Cream.

Place the top half of the biscuit over the filling and finish with more whipped cream and strawberry sauce, if desired.

Serve immediately, or refrigerate assembled shortcakes for up to a few hours before serving.