Strawberry Shortcake Squares

Hull and slice four cups strawberries; combine with
1/4 cup sugar, and chill.

Combine next four ingredients; cut in butter with a pastry blender
until the mixture resembles coarse meal. Combine half-and-half and
egg, stirring well; add to flour mixture, stirring just until well
moistened. Spread mixture in a lightly greased 8″ square baking pan.
Bake at 450 for 15 minutes or until golden brown. Cool 5 minutes;
turn out onto a wire rack.

Cut shortcake into 6 pieces; slice each piece crosswise in half. Place
bottom half of shortcake, cut side up, on an individual serving
plate; top with a dollop of whipped cream and 2-1/2 tablespoons of
strawberry mixture. Add second layer of shortcake; cut side down; top
with a dollop of whipped cream and 2-1/2 tablespoons of strawberry
mixture. Garnish with an additional dollop of whipped cream. Add a
whole strawberry for garnish. Repeat for each shortcake.