Slice strawberries and toss them with ½ cup white sugar. Set aside. Preheat oven to 425ºF. Grease and flour one 8-inch round cake pan. In a medium bowl combine the flour, baking powder, 2 tbsp white sugar and salt. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Make a well in the centre and add the beaten egg and milk. Stir until just combined. Spread the batter into the prepared pan. Bake at 425ºF for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack. Slice cake in half, making two layers. Place half the strawberries on one layer and top with the other layer. Cover cake with whipped cream and top with remaining strawberries.