In a bowl, crush 3 cups of strawberries until they resemble a thick coarse puree.
Slice the 5 remaining strawberries and mix it up with the crushed berries along with the sugar. Soak for at least 30 minutes.
Preheat your oven.
In a bowl, combine and mix the flour, 3 tbsp sugar, baking powder and salt.
Grate the butter into the flour. If you have a food processor, cut the butter into 1/2 inch cubes and scatter the pieces over the flour then process until it resembles a coarse batter.
In another bowl/measuring cup, mix the beaten egg with the milk and then pour the mixture into the batter.
With a rubber spatula, combine until large clumps form.
Prepare the dough by lightly kneading the mixture until it comes together.
Pat the dough flat onto a surface and cut into 6 round dough biscuits with a biscuit cutter. You may use a smaller cutter and hence get more biscuits.
On a small baking sheet, place the biscuits 1 inch apart on parchment paper and brush them with the remaining beaten egg whites.
Sprinkle the biscuits with the remaining 2 tbsp sugar.
Bake until the shortcakes are golden brown for about 12-15 minutes.
To assemble, cut your cooked biscuits into halves, then adding a portion of the strawberry mixture and whipped cream in between the two halves.
Garnish with your choice of additional toppings or even decorate with more strawberries on top and you’re done!