To make strawberry shortcake, layer shortcake with fresh strawberries and top it with whipped cream. To prepare the strawberries, toss 3 pints of fresh strawberries in 1/2 cup of white sugar, and set them aside.
To prepare the shortcake, preheat the oven to 425 degrees Fahrenheit. In a mixing bowl, sift together 2 1/4 cups of flour, 4 teaspoons of baking powder, 2 tablespoons of white sugar and 1/4 teaspoon of salt. Use a pastry cutter to work in 1/3 cup of shortening until the mixture has the consistency of coarse crumbs.
Hollow out a crater in the center of the pastry mixture. Beat together 1 egg and 2/3 cup of milk, and pour into the center of the mixture. Stir the batter until the ingredients are just incorporated.
Grease one 8-inch round cake pan, and coat it with all-purpose flour. Pour the batter into the pan, and bake it until the top is a golden-brown color, approximately 15 to 20 minutes. Allow the cake to slightly cool in the pan on a wire rack.
Slice the cake into two even layers. Onto one layer, spread half of the strawberries, and then top the strawberries with the second layer of cake. Spread the remaining strawberries over the top, and top the cake with 2 cups of whipped heavy cream.