Double strawberry shortcakes
Fresh strawberries are used in both the biscuits and the filling and are briefly macerated to keep the shortcakes from getting soggy. Poppy seeds provide a subtle nutty crunch, and the shortcakes can be baked up to eight hours ahead but should be assembled with cream and berries just before serving for best texture.
With fresh berries in both the filling and the biscuits, these strawberry shortcakes double up on the fruit, making them especially juicy. To keep the shortcakes from turning soggy, the berries are briefly macerated before baking, which keeps them from weeping into the pastry. Poppy seeds add a slight nutty crunch, but you can leave them out if you prefer. Bake the shortcakes up to eight hours ahead, but, for the best texture, don't layer them with the cream and berries until serving.