Instructions: Hull and slice four cups strawberries; combine with 1/4 cup sugar, and chill.

Combine next four ingredients; cut in butter with a pastry blender until the mixture resembles coarse meal. Combine half-and-half and egg, stirring well; add to flour mixture, stirring just until well moistened. Spread mixture in a lightly greased 8" square baking pan. Bake at 450 for 15 minutes or until golden brown. Cool 5 minutes; turn out onto a wire rack.

Cut shortcake into 6 pieces; slice each piece crosswise in half. Place bottom half of shortcake, cut side up, on an individual serving plate; top with a dollop of whipped cream and 2-1/2 tablespoons of strawberry mixture.

Add second layer of shortcake; cut side down; top with a dollop of whipped cream and 2-1/2 tablespoons of strawberry mixture. Garnish with an additional dollop of whipped cream. Add a whole strawberry for garnish.

Repeat for each shortcake.

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