Individual Strawberry Shortcakes

To prepare shortcakes: Whisk whole-wheat flour, all-purpose flour, rye flour, 2 tablespoons granulated sugar, baking powder, baking soda and salt in a large bowl. Add butter and use a pastry blender, 2 knives or your fingertips to incorporate it until pea-size lumps form. Make a well in the mixture and add 3/4 cup buttermilk. Stir until the dough comes together.

Turn the dough out onto a lightly floured work surface. Knead with the heel of your hand until it comes together in a ball. Wrap the dough loosely in plastic wrap and flatten into a large rectangle about 1 inch thick. Refrigerate for 10 minutes.

Place the dough on a lightly floured surface. Using a bench scraper or knife, cut it in half and stack the pieces on top of each other. Roll into a rectangle about 1 inch thick. Cut the dough in half again and repeat the process 2 times more. Roll the final piece of dough into an 8-inch square about 3/4 inch thick. Cut into 9 square shortcakes. Transfer to a baking sheet and freeze for 10 minutes.

Meanwhile, preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.

Place the cold shortcakes about 1 inch apart on the prepared baking sheet. Brush the tops with the remaining 2 teaspoons buttermilk and sprinkle with turbinado sugar.

Bake until the shortcakes are golden brown, 14 to 18 minutes. Transfer to a wire rack to cool completely, about 30 minutes.

To prepare filling: Combine strawberries, 2 1/2 tablespoons sugar, vanilla and lemon juice in a medium bowl. Let stand until the juices are released, about 15 minutes.

Beat cream in the bowl of a stand mixer fitted with the whisk attachment or with a hand mixer on medium speed until frothy, about 1 minute. Add the remaining 1/2 tablespoon sugar and beat on medium-high until soft peaks form, 2 to 3 minutes more, scraping down the sides as needed. Split the shortcakes and serve with the strawberries and whipped cream.