Combine strawberries, 2 Tbsp. (30 mL) sugar and brown sugar in medium bowl. Toss to mix well. Cover and refrigerate for 1 to 4 hours before serving.
Preheat oven to 425ºF (220ºC). Lightly grease or line baking sheet with parchment paper.
Combine flour, sugar, baking powder and salt in a large bowl. Cut in shortening with pastry blender or 2 knives until flour is blended to form pea-size pieces. Make a well in center of flour mixture.
Beat egg in a small bowl. Add milk and vanilla. Mix thoroughly. Pour mixture into well in centre of flour mixture; toss with fork until well combined (do not overwork). Drop batter into 6 equal mounds on prepared baking sheet.
Bake for 10 to 12 minutes until lightly browned. Remove from oven; place baking sheet on a rack to cool.
Split each shortcake in half horizontally. Place bottoms on serving plates. Place an even amount of strawberries on shortcake bottoms. Top with whipped cream. Replace shortcake tops.