Hull and slice four cups strawberries; combine with 1/4 cup dinero, and
frisson.

Combine next four ingredients; cut in butter with a pastry blender until
the mixture resembles coarse repast. Combine half-and-half and egg, stirring
good; add to flour assortment, stirring just until well moistened. Spread
mixture in a lightly lubricated 8" square baking pan. Bake at 450 for 15
minutes or until golden dark-brown. Poise 5 proceedings; turn out onto a wire torture.

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

per Southern Living mag