Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.

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

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

Scoop the batter into 9 equal portions on the prepared baking sheet. Shape each one into a rough round disc.

Bake for about 15 minutes, or until the tops are golden brown. Let cool slightly.

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

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

Once the shortcakes are cool enough to handle, slice them in half. It’s easiest to do this while they are still slightly warm, then let them cool completely.

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

Place the top half of the shortcake back on and finish with more whipped cream and more strawberries.

Serve immediately.