Step 1

Preheat oven to 425° F. and line a baking sheet with parchment paper.

Step 2

Whisk together flour, baking powder, salt and sugar. Cut in shortening until mixture resembles coarse crumbs. Add egg and milk to dry ingredients and stir lightly with a fork only until flour is blended in.

Step 3

Turn onto lightly floured board. Knead gently about 10 strokes. Roll 3/4-inch thick. Cut with 2 1/2 to 3-inch cutter. Place on baking sheet.

Step 4

Bake at 425° F. for 12 minutes until shortcakes start to brown. Transfer shortcakes to a cooling rack for 5 minutes.

Step 5

Split shortcakes in half while warm but not hot. Layer whipped cream on top of bottom half, then add fruit. Repeat with top layer. Use about 1/2–3/4 C. of fruit per shortcake.