Strawberry Shortcake

1/2 cup + 1 Tbsp all-purpose flour
2 1/4 tsp baking powder
5 tsp solid shortening
1/4 cup + 5 tsp milk
1 3/4 tsp sugar
1/8 tsp salt
1 small egg, beaten
2 1/2 cups sliced strawberries
Whipped topping for garnish

Preheat oven to 450 degrees. Combine flour and baking powder. Cut shortening into flour until crumbly. Combine milk, sugar, salt, and egg. Mix well and add to flour mixture. Mix lightly.

Pat out dough on floured board to 1-inch thickness. Fold all four corners into center. Repeat folding two or three more times. Roll out dough to 1-inch thickness. Cut with a 2-inch round cutter and place on ungreased baking sheet.

Bake for 12 to 15 minutes. Split biscuits in half. Place bottom half in sherbet dish and spoon 1/4 cup strawberries over top. Place top of biscuit on strawberries. Ladle another 1/4 cup strawberries over top. Top each shortcake with a dollop of whipped topping. Serve immediately.