Strawberry Short Cake

In a bowl, combine sliced strawberries and 1/4 cup granulated sugar. Let sit for at least 30 minutes to macerate.

Preheat oven to 425°F (220°C).

In a large bowl, mix flour, 1/4 cup granulated sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

In a small bowl, whisk together milk and egg. Add to the flour mixture and stir until just combined.

Drop dough by large spoonfuls onto a baking sheet. Bake for 15-20 minutes or until golden brown. Cool on a wire rack.

In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Split each shortcake in half. Layer with strawberries and whipped cream. Place the top half of the shortcake on top and add more strawberries and whipped cream if desired.