• Position a rack in the center of the oven. Preheat the oven to 450F degrees.
• Mix flour, baking powder, salt and sugar.
• Drop in butter (in small bits).
• Cut butter with 2 knives or a pastry blender, tossing the pieces with the flour mixture to coat and separate them.
• For  fluffy classic shortbread, continue to cut in the butter until the mixture resembles course breadcrumbs.
• Do not allow the butter to melt or form a paste with the flour.
• Mix the half & half and with the beaten egg.
• Add this mixture to the flour mixture all at once.
• Mix with a wooden spoon until most of the dry ingredients are moistened.
• 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.
• Roll out dough to a scant ¾-inch thick.
• Cut into 4-inch rounds.
• Place the shortcakes on a large ungreased baking sheet at least 1 inch apart for crusty sides.
• For browner tops, brush the tops of the biscuits with milk or melted butter.
• Bake at 450F degrees until golden brown on the bottom, 10 to 12 minutes.
• After baking, cool and split the biscuits horizontally with a fork before filling.

Strawberries & Garnish

• Mix the sliced strawberries and sugar, and then top the shortcake with about ½ cup of this mixture.
• Place a dollop of whipped cream on top.