Preheat the oven to 425 degrees. Line a baking sheet with parchment and set aside.

To make the shortcakes - in a medium bowl, combine the flour, sugar, baking powder, salt and butter. Use a couple of forks or a pastry cutter to cut in the butter until the mixture is crumbly.

Add in the egg, half and half and the vanilla - mix just until combined. The batter will be a little lumpy.

Scoop out the batter into 9 equal sized portions onto the parchment lined baking sheet. Shape into a round disc as best as possible.

Bake in the preheated oven for approximately 15 minutes or until the tops are golden brown. Allow to cool slightly.

Meanwhile, cut the strawberries into pieces and sprinkle with the sugar while the shortcakes bake.

For the whipped cream - in the bowl of a stand mixer, combine the heavy cream and powdered sugar. Whip on medium/high speed for about 2-3 minutes or until stiff peaks. Set aside until ready to assemble.

Once cool enough to handle, slice the shortcakes in half. If you wait until they are completely cool to the touch, they are more likely to crumble and fall apart so we recommend slicing while still a bit warm. Then allow to cool completely.

Spread a thin layer of whipped cream on the top of the bottom half of each shortcake. Top with a spoonful of cut strawberries.

Place the top of the shortcake back on the strawberries and repeat another layer of whipped cream and another spoonful of strawberries. Best enjoyed immediately.