Rich Individual Strawberry Shortcakes
2 cups White Lily® Self-Rising Flour
1/4 cup sugar
1/2 cup butter
1/3 cup half and half
1 large egg, lightly beaten
2 to 3 cups sliced strawberries, sweetened with 1/4 cup sugar
1 cup whipping cream, whipped
Heat oven to 425 degrees.
Combine flour and sugar. Cut butter or margarine in until mixture resembles coarse crumbs. Whisk half and half and egg together until blended. Stir egg mixture into flour mixture to make a stiff dough.
Turn dough onto a lightly floured board and knead gently 8 to 10 strokes. Roll or pat dough to 1/2- to 3/4-inch thickness. Cut with 2 1/2 to 3-inch cutter. Place shortcakes 2 to 3 inches apart on ungreased baking sheet. Brush tops lightly with half and half. Bake 12 to 15 minutes or until golden brown.
Place shortcakes on individual serving plates. Split shortcakes in half and spoon strawberries between layers. Replace top layer and spoon on additional strawberries. Top with whipped cream. Garnish with fresh whole strawberries, if desired.