Strawberry Shortcakes

2 cups flour
1/2 tsp. salt
1 Tbsp. baking powder
5 Tbsp. sugar, divided
1/2 cup butter, frozen
1 egg, beaten
1 egg white (optional)
1/2 cup half-and-half

Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt and baking powder and 3 Tbsp. sugar in a medium bowl. Grate 2 Tbsp. of butter into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Add a tsp. more of half-and-half to dough if it won't come together.
Press dough into an 8 by 4 inch rectangle. Cut into 6 squares and place 1 inch apart on small baking sheet. Before baking, brush tops with optional egg white. Sprinkle with remaining 2 Tbsp. sugar. Bake until golden brown about 12-14 minutes.
Split each cake crosswise; spoon a portion of berries over cake bottom. Top with whipped cream or vanilla ice cream. Finish with cake top and serve immediately!

Strawberry Jam

2 quarts fresh strawberries, hulled
1- 1 3/4-oz pkg. powdered pectin
1/2 tsp. margarine or butter
7 cups sugar

Crush 5 cups of berries in an 8-quart pot. Stir in pectin and margarine. Heat on high, stirring constantly, till mixture comes to a full roiling boil. Add sugar. Return to boiling, boil for 1 minute, stirring constantly. Remove from heat, skim off foam.

Ladle into containers with 1/4-inch headspace. Let sit for 24 to 48 hours. Freeze or Enjoy!