Easy Strawberry Shortcake Squares
4 c. strawberries, hulled and sliced
2 c. flour
1/3 c. sugar
1 T baking powder
1/4 t. salt
1/2 c. butter
2/3 c. half and half
1 egg, beaten
2 c. whipped cream (or 1 can Redi-Whip®)

Combine sliced fruit and 1/4 cup sugar, mix well and chill. Preheat oven to 450° F. Lightly grease an 8 inch square baking pan. Combine flour, sugar, salt and baking powder. Cut in butter with two knives or a pastry blender until the mixture resembles a coarse meal.

Mix half and half and egg and mix well. Add to flour/butter mixture and stir just until moistened. Spread the mixture in the bottom of the prepared pan and bake for 15 minutes or until golden brown. Cool for 5 minutes before transferring cake to a wire rack to cool completely.

To assemble:
Cut the cake into six squares and cut each square in half horizontally. Place bottom half of shortcake, cut side up, on plate, top with prepared fruit and dollop of whipped cream, top with second half of cake, cut side down and additional fruit and whipped cream. Repeat for remaining squares.

The cakes are baked in a square baking pan then cut into individual servings. If you want to feed a bigger crowd, double the recipe and bake in a large rectangular baking pan.