Strawberry Sour Cream Shortcake

2 cups sifted all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
granulated sugar
1 three ounce package cream cheese
butter
1 egg beaten
1/2 cup milk approximately
quart fresh strawberries
1 cup sour cream

Preheat oven to 450°
Sift together the flour, baking powder, salt and one-quarter cup sugar. Add the cream cheese and two tablespoons butter, cutting them in with a pastry blender or two knives until the mixture resembles coarse cornmeal. Pour the beaten egg into a measuring cup. Add enough milk to make three-quarters cup and gradually stir into the flour mixture. Knead the dough about 20 seconds. Pat half the dough into a greased round 8 inch cake pan. Brush the surface with melted butter. pat the remaining half of the dough over the top. Bake until done, about 20 minutes. Remove to a cooling rack. When cake is cold, split the layers apart and place one on a large
serving plate. Wash, hull and slice the strawberries. Add one-third cup sugar and let stand 10 minutes. Spoon the strawberry mixture between and over the top of the shortcake layers.
Top with sweetened to taste, sour cream.