Grease 11x8-inch baking pan. Heat the oven to 425°.
Sift together flour, salt, baking powder, and sugar; cut in shortening until mixture resembles coarse crumbs. Stir in milk and egg. Mix lightly. Divide dough in half; roll each piece out to fit into the prepared baking pan.
Place 1 portion of rolled out dough in greased pan; brush with melted butter. Place the remaining portion of rolled out dough onto the first one and brush with more melted butter. Bake at 425° until browned, about 25 minutes. Let cool then cut into 8 serving pieces. For each shortcake, split cake portion and spread sweetened, slightly crushed strawberries between and on top of split cake. Serve with whipped cream.
*If using fresh strawberries, hull, clean, and slice a pint of strawberries, then toss with 1/4 cup to 1/2 cup of granulated sugar and let stand while shortcakes are baking.
Calories per serving: 328