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Add 1 ½ cups of self-raising flour, ½ teaspoon of baking powder, and ½ cup of caster sugar to a mixing bowl and mix together.
Add 100g of chopped butter and use your fingers to rub the butter into the flour mixture until it resembles breadcrumbs.
Make a well in the center and add 1 beaten egg and 1 tablespoon of milk. Use a knife to cut through the mixture until it comes together as a soft dough.
Turn the dough out onto a lightly floured surface and gently roll it out to about 1cm thick. Use a fluted cookie cutter to cut out rounds from the dough.
Brush the tops of the rounds with a little extra milk.
Bake the rounds in a preheated 180°C oven for about 15 minutes until golden brown. Allow to cool completely on a wire rack.
In a bowl, mix together 250g of mascarpone cream cheese, ¼ cup of icing sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
Flip over half of the cooled cookie rounds and top each one with a small amount of the mascarpone mixture.
Top each one with sliced fresh strawberries, then place the remaining cookie rounds on top to create a sandwich.
Dust the completed strawberry shortcakes with a light coating of icing sugar before serving.