Begin by lightly coating an 8×8-inch pan with cooking spray. Preheat your oven to 450 degrees.
In a large bowl, combine 2 cups of White Lily® enriched bleached self-rising flour with 1/4 cup of granulated sugar. Stir well to ensure even distribution.
Scatter 1/2 cup of chilled butter pieces on top of the flour mixture. Use a pastry blender to cut the butter into the flour until resembling coarse crumbs.
In a separate bowl, whisk together 1/3 cup of half-and-half and 1 large egg. Gradually add this to the flour blend, stirring gently with a fork.
Transfer the dough to your prepared pan and spread it evenly. Brush the top with a little extra half-and-half.
Place the pan in the oven and bake for 18 to 20 minutes until golden brown. Keep an eye on them!
In a medium bowl, combine 3 cups of sliced strawberries with the remaining 1/4 cup of sugar. Mash some strawberries if desired.
Beat 1 cup of heavy cream until thickened, then add 2 tablespoons of powdered sugar and continue beating until soft peaks form.
Cut the baked biscuit into 4 squares. Slice each square in half and layer with strawberries and whipped cream.
