Strawberry Shortcake

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter-cubed
• 1 large egg-beaten
• 2/3 cup half-and-half cream
  
• cup heavy whipping cream
• 2 tablespoons confectioners’ sugar
• 1/8 teaspoon vanilla extract
• Additional butter
• 1-1/2 cups fresh strawberries-sliced

Directions:

1. Preheat oven to 450°.
2. Combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg and half-and-half. Add all at once to crumb mixture. Stir just until moistened.
3. Spread batter into a greased 8-in. round baking pan, slightly building up the edges. Bake until golden brown, 16-18 minutes. Remove from pan; cool on a wire rack.
4. Beat heavy cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form. Split cake in half crosswise; butter bottom layer. Spoon half the strawberries over bottom layer. Spread with some whipped cream. Cover with top cake layer. Top with remaining berries and whipped cream. Cut into wedges.