Preheat oven to 425 degrees.
Mix together strawberries and sugar. Set aside.
Pour flour, baking powder, salt and sugar in food processor. Pulse to combine.
Slowly add in cold butter and pulse until butter is in small pieces and dough comes together when pushed together with fingers.
Stir in 1 beaten egg and 1/2 c cream until dough forms.
Turn out into lightly floured surface and pat into a rectangle.
Using a biscuit cutter (or another circular object) cut biscuits. Cut straight down on dough, don't twist the cutter.
Place on a cookie sheet.
If you have extra dough, don't ball it up. Stack extra dough on top of each other, push together to meld the pieces and re-cut.
Brush biscuits with beaten egg and dust with sugar.
Bake for 12-14 minutes, or until golden brown.
Place on wire rack and allow to cool to warm before serving.
Prepare whipped cream by adding whipped cream and powdered sugar to a glass bowl and beat with a hand held mixer until stiff peaks form.
Prepare strawberry shortcakes by slicing biscuit in half.
Place prepared strawberries on bottom half of biscuits along with a scoop of whipped cream.
Top with other half of biscuit, a dollop of whipped cream, and a strawberry.