Preheat oven to 400 degrees F.

In a large bowl combine 1 pint of the strawberries and the 1/2 cup granulated sugar and with a potato masher mash the berries gently until they release their juices, being careful not to crush them to a pulp. Add the remaining 1/2 pint of berries. Let the mixture stand at room temperature, stirring occasionally, for 30 minutes.

Mix dry ingredients then cut in the butter or shortening until crumbly. Beat egg together with buttermilk and vanilla. Add liquids to dry ingredients. Mix just until mixed. Pour into a well buttered baking sheet and smooth before placing in oven and bake for 20 minutes.

Serve shortcake once it has cooled a bit and add vanilla ice cream before topping with strawberries for an extra wow when you serve your family.