Combine the chopped strawberries, sugar, vanilla extract, and salt in a medium size bowl. Mix well to combine. Cover with plastic wrap, and let sit at room temperature or inthe fridge for at least an hour, or up to 3 hours.

Preheat the oven to 425°F, and line a baking sheet with parchment paper.

In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine. In a large measuring cup combine the cream, yogurt, and egg, whisk well. Make a well in the center, and add the egg and cream mixture. Use a wooden spoon to mix well, until the dough just comes together, and no dry patches of flour remain. If the mixture feels a bit dry, add another tablespoon of cream. Most importantly, do not overmix.

Pour the dough out onto a lightly floured work surface. Lightly dust the top of the dough with flour as well as your hand, and press the dough out into a rectangle about 8x10". Fold the dough in 1/3s like a letter, then press back out into a rectangle. fold in 1/3s again, the press back out into a rectangle. Use a bench scraper to cut the dough into either 6 large shortcakes or 8 smaller shortcakes.

Place the shortcakes on the prepared baking sheet. Use a pastry brush to brush the tops of the shortcakes with cream, and generously sprinkle turbinado sugar on top. Bake for 15-18 minutes until golden brown. Set aside to cool.

In the bowl of a stand mixer, or a large bowl with an electric hand mixer, add the cream and sugar. Whip on medium speed until soft peaks form. Add the yogurt, and gently fold in.

Most importantly, assemble the shortcakes right before serving, otherwise the shortcakes will get soggy and the whipped cream will deflate.

Split the shortcakes in half. Spoon the juicy strawberries on the bottom half. Top with whipped yogurt cream, place the top of the shortcake on top. Feel free to add a bit more cream and berries on top for the WOW effect :)

Serve immediately.