COMBINE strawberries, 2 Tbsp. sugar and brown sugar in medium bowl. Toss to mix well. Cover and refrigerate 1 to 4 hours before serving.
HEAT oven to 425ºF. Lightly spray baking sheet with no-stick cooking spray.
COMBINE flour, sugar, baking powder and salt in a large bowl. Cut in shortening with pastry blender or 2 knives until flour is blended to form pea-size pieces. Add egg, milk and vanilla. Toss with fork until well combined (do not overwork). Drop batter into 6 equal mounds on prepared baking sheet.
BAKE 10 to 12 minutes until lightly browned. Remove from oven; place baking sheet on a rack to cool.
SPLIT each shortcake in half horizontally. Place bottoms on serving plates. Place an even amount of strawberries on shortcake bottoms. Top with whipped cream. Replace shortcake tops. Serve immediately.
(1/6 of recipe)
Calories from Fat210g
Total Fat 24g
Saturated Fat 8g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 54g
Dietary Fiber 3g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet