Rinse, drain and remove caps from strawberries. Slice lengthwise and toss with 1/2 cup granulated sugar; wrap and chill. Preheat oven to 425°; grease and flour one 8-inch baking pan. In a medium bowl combine the flour; baking powder, sugar (2 tablespoons) and salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg, milk and vanilla extract. Stir until just combined. In a chilled bowl, whip together heavy whipping cream and powdered sugar until you have a light and fluffy consistency. Place in the refrigerator. Spread the batter into the prepared pan. Bake at 425° for 15 to 20 minutes or until golden. Let cool partially in pan or wire rack. Cut with 2-inch biscuit cutter and slice each in half. Place bottom half of a biscuit in center of plate and spoon 2 tablespoons of strawberry mix on top. Add another biscuit layer and top that with another scoop of whipped cream and strawberries. Top with a sprig of mint and drizzle with balsamic vinegar. Try dipping the tips of a few strawberries in chocolate for an even more delectable treat!