Macerate the strawberries first. Slice each berry and place in a medium bowl. Sprinkle with the sugar, then gently stir to coat each berry. Let sit for at least two hours.

Preheat the oven to 400 degrees.

Put all the dry ingredients into a large bowl and whisk it all together.

In another bowl, whisk the egg with the half and half and vanilla. Stir in the slightly cooled and 3/4 cup of the melted butter and mix well.

Mix the wet ingredients with the dry to form a loose dough, sort of like drop biscuits.

Drop large spoonfuls onto a parchment lined cookie sheet.

Bake for about 15 to 20 minutes - they will be golden brown. Remove from the oven and brush the tops with the remaining melted butter. Cool on a wire rack.

Whip the cream until it forms stiff peaks.

Cut each shortcake in half lengthwise. 

Top each half with about 1/4 cup strawberries - spoon some of the juice at the bottom over the shortcakes. 

Slather the strawberries with whipped cream and garnish with torn pieces of fresh mint.