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Prepare the scones: preheat the oven to 425.
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Line a small heavy baking sheet with parchment paper and set aside.
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In a medium bowl, sift together the flour, 1/4 cup sugar, baking powder and salt and stir with a fork to blend.
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Using a pastry cutter or two knives, cut in the butter until the largest pieces are no larger than fat peas.
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If the butter seems to be getting too warm, pop the whole bowl into the refrigerator for a few minutes to firm it up.
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In a small bowl, lightly beat the egg, then stir in the milk and the 5 tablespoons of cream.
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Add this mixture all at once to the flour-butter mixture and use your fingers to incorporate the wet ingredients.
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The dough will be very sticky and floppy, but dont overwork it.
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Once the dry ingredients are evenly moistened, turn the dough out onto a lightly floured board.
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Gently pat the dough into a rough square about 7 inches all around and 3/4 to 1 inch thick.
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(This is where the expression Pat-a-cake, Pat-a-cake ... came from!)
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Use a 3-inch biscuit or cookie cutter, or an overturned glass, to cut 4 rounds from the dough, dipping the cutter or glass rim in flour before each cut.
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Transfer the rounds to the baking sheet, spacing them 2 inches apart and re-pat the scraps of dough together.
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Cut one or two more rounds and repeat this process if necessary.
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You should end up with 6 rounds.
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Brush the tops of the scones with the reserved cream and sprinkle with the tablespoon of sugar.
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Bake in the centre of the oven for 14 to 18 minutes, or until the tops are tinged with golden-brown and are crisp.
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Cool the scones on the baking sheet set on a wire rack for at least 10 minutes before splitting and filling.
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(The scones are best if eaten as soon after baking as possible, but can be made several hours ahead of time and re-warmed in a moderate oven for a few minutes before assembling.)
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While the scones are baking, prepare the strawberries.
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Cut 1 quart of the strawberries in half and set aside.
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Cut the remaining quart of strawberries into rough pieces and sprinkle with the 3 to 4 tablespoons sugar, stirring to coat.
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Let the fruit macerate for at least 20 minutes, and up to 1 hour, at room temperature.
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Just before serving, use a fork or an old-fashioned potato masher to lightly crush the macerating berries, leaving some chunky pieces, but creating a rough berry sauce.
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Prepare the Chantilly Cream: in a large bowl, combine the 2 cups cream and 2 tablespoons sugar and beat until soft peaks form.
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Add the vanilla and beat until the cream is in billowy mounds.
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Refrigerate until needed, up to 1 hour.
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(The cream can be prepared several hours ahead, but may need to be re-whipped slightly before serving.)
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To assemble the shortcakes, split the scones in half horizontally and place one warm bottom on each of 6 dessert plates.
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Spoon some of the crushed berries over the biscuits, including the runny juices.
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Scoop a generous dollop of Chantilly Cream over the crushed berries and top with a handful of the reserved halved strawberries.
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Place a biscuit top over the whole gorgeous pile and serve at once.
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No one ever said it was an elegant dessert, but it is definitely one of the most satisfying.
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VARIATIONS
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Lemon-Poppyseed Shortcakes with Blackberries: Add 2 teaspoons tightly packed, finely grated lemon zest, and 1 1/2 tablespoons poppyseeds to the biscuit dough just after the egg-milk mixture has been added.
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Substitute blackberries for the strawberries, if desired, increasing the macerating sugar to 5 tablespoons.
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Cardamom Shortcakes with Strawberries and Lemon Cream: Add 1 teaspoon ground cardamom to the flour mixture before adding the butter.
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Omit the vanilla extract from the Chantilly Cream and substitute 2 tightly packed teaspoons of finely grated lemon zest and 1/4 teaspoon lemon oil, optional.
