Step 1

Take the quart of fresh strawberries, and either slices them into smaller pieces or mash them up. Place them in a large bowl with two tablespoons of sugar and set them aside to rest.

Step 2

Mix the remaining sugar in another bowl with flour, salt, and baking powder. Cut the butter into this mixture until it becomes crumbly.

Step 3

Beat together the egg and milk in a small bowl before stirring them into the flour mixture. Do this gradually until the flour mixture becomes moist.

Step 4

Take 8 muffin cups and lightly grease them before filling them two-thirds full with the mixture. Bake the muffin cups in the oven at 425 degrees until the shortcakes become golden.

Step 5

After baking for roughly 12 minutes, remove the pan and allow the muffin cups to cool on a wire tack. Just before you intend to serve them, split the shortcakes in half horizontally.

Step 6

When serving, spoon the whipped cream and strawberries between the split pieces of shortcake and over the tops too.