Take the quart of fresh strawberries, and either slices them into smaller pieces or mash them up. Place them in a large bowl with two tablespoons of sugar and set them aside to rest.

Mix the remaining sugar in another bowl with flour, salt, and baking powder. Cut the butter into this mixture until it becomes crumbly.

Beat together the egg and milk in a small bowl before stirring them into the flour mixture. Do this gradually until the flour mixture becomes moist.

Take 8 muffin cups and lightly grease them before filling them two-thirds full with the mixture. Bake the muffin cups in the oven at 425 degrees until the shortcakes become golden.

After baking for roughly 12 minutes, remove the pan and allow the muffin cups to cool on a wire tack. Just before you intend to serve them, split the shortcakes in half horizontally.

When serving, spoon the whipped cream and strawberries between the split pieces of shortcake and over the tops too.