Strawberry Shortcake

1 1/2 c. flour
1/4 c. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/3 c. cold butter
1 egg, slightly beaten
1/2 c. sour cream
2 Tbsp. milk
5 c. sliced strawberries
3 Tbsp. sugar
1 tub cool whip, thawed

Preheat oven to 400*. Lightly grease a bakign sheet; set aside. In a medium bowl combine flour, sugar, powder, soda, and salt. Using a pastry blender or fork, cut in the butter until mixture resembles coarse crumbs. In a small bowl combine egg, sour cream, and milk. Add to the flour mixture, stirring with a fork just until moistened. Do not over stir. Drop in mounds or flatten out and cut with a cookie cutter. Bake for 12-15 minutes or until golden. Let cool. Meanwhile, combine 4 c. strawberries and the 3 Tbsp. sugar. Using a potato masher, mush berries slightly and set aside. To serve, split shortcakes in half; fill with strawberry mixture and whipped cream, and top with remaining sliced strawberries.