HEAT oven to 425°F.
COMBINE flour and sugar in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
WHISK together half-and-half and egg until blended. Stir into flour mixture to make a stiff dough.
TURN onto lightly floured board; knead gently 8 to 10 strokes. Roll or pat dough to 1/2- to 3/4-inch thickness. Cut with 2 1/2 to 3-inch cutter. Place shortcakes 2 to 3 inches apart on ungreased baking sheet. Brush tops lightly with additional half-and-half.
BAKE 12 to 15 minutes or until golden brown.
PLACE shortcakes on individual serving plates. Split shortcakes in half; spoon strawberries between layers. Replace top layer; spoon on additional strawberries. Top with whipped cream. Garnish with fresh whole strawberries, if desired.