• To Prep: Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.

To Make The Biscuits

• Add the flour, sugar, baking powder, salt and butter to a medium bowl. Use a fork or pastry cutter to mix everything together until crumbly.
• Add the egg, half and half and the vanilla extract, mixing until just combined. The batter will still be a little lumpy.
• Portion out the batter into 9 equal sized scoops on the lined baking sheet. Form the scoops of batter into rounded biscuit shapes - they don't have to be perfect!
• Bake for 15 minutes, or until the tops are golden brown. 
• Remove from oven and allow to cool slightly. Once they are cool enough to handle, slice the shortcakes in half.

To Prepare The Strawberries

• Remove tops from the strawberries and chop into smaller bite-size pieces. Toss in a bowl with sugar.

To Make The Whipped Cream

• In the bowl of a stand mixer - or in a large mixing bowl using a handheld electric mixer - beat together the heavy cream and powdered sugar on medium-high speed for about 2-3 minutes or until it can hold soft peaks.

To Assemble The Strawberry Shortcakes

• Spread a thin layer of whipped cream on the top of the bottom half of each biscuit. 
• Top with a spoonful of cut strawberries, then place the other half of the shortcake on top.
• Finish with more strawberries and whipped cream.