Hull and slice four cups strawberries; combine with 1/4 cup sugar, and chill. Combine next four ingredients; cut in butter with a pastry blender until the mixture resembles coarse meal. Combine half-and-half and egg, stirring well; add to flour mixture, stirring just until well moistened. Spread mixture in a lightly greased 8" square baking pan. Bake at 450 for 15 minutes or until golden brown. Cool 5 minutes; turn out onto a wire rack. Cut shortcake into 6 pieces; slice each piece crosswise in half. Place bottom half of shortcake, cut side up, on an individual serving plate; top with a dollop of whipped cream and 2-1/2 tablespoons of strawberry mixture. Add second layer of shortcake; cut side down; top with a dollop of whipped cream and 2-1/2 tablespoons of strawberry mixture. Garnish with an additional dollop of whipped cream. Add a whole strawberry for garnish. Repeat for each shortcake. per Southern Living magazine
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|Serving Size: 1 Serving (397g)|
|Recipe Makes: 6|
|Calories from Fat: 446 (50%)|
|Amt Per Serving||% DV|
|Total Fat 49.6g||66 %|
|Saturated Fat 30.3g||151 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 194.6mg||60 %|
|Sodium 346.1mg||12 %|
|Potassium 414.8mg||11 %|
|Total Carbohydrate 104.7g||31 %|
|Dietary Fiber 4.6g||19 %|
|Sugars, other 100g|
|Protein 9.9g||14 %|
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Calories per serving: 885
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