Don’s Strawberry Shortcake

1. Position a rack in the center of the oven. Preheat the oven to 450F degrees.
2. Mix flour, baking powder, salt and sugar.
3. Drop in butter (in small bits).
4. Cut butter with 2 knives or a pastry blender, tossing the pieces with the flour mixture to coat and separate them.
5. For  fluffy classic shortbread, continue to cut in the butter until the mixture resembles course breadcrumbs.
6. Do not allow the butter to melt or form a paste with the flour.
7. Mix the half & half and with the beaten egg.
8. Add this mixture to the flour mixture all at once.
9. Mix with a wooden spoon until most of the dry ingredients are moistened.
10. With a lightly floured hand, gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is very clean.
11. Roll out dough to a scant 3/4-inch thick.
12. Cut into 4-inch rounds.
13. Place the shortcakes on a large ungreased baking sheet at least 1 inch apart for crusty sides.
14. For browner tops, brush the tops of the biscuits with milk or melted butter.
15. Bake at 450F degrees until golden brown on the bottom, 10 to 12 minutes.
16. After baking, cool and split the biscuits horizontally with a fork before filling.

Strawberries & Garnish

1. Mix the sliced strawberries and sugar, and then top the shortcake with about 1/2 cup of this mixture.

2. Place a dollop of whipped cream on top.

https://recipeideashop.com/dons-strawberry-shortcake/