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Sift dry ingredients together into bowl; cut in margarine until mixture resembles coarse crumbs. Combine egg and light cream; add all at once to margarine mixture, stirring just until dry ingredients are moistened. Turn out onto floured surface; knead gently for 30 seconds. Pat or roll out 1/2 inch thick. Cut 6 rounds with floured 2 1/2 inch cutter; place on ungreased baking sheet. Bake in preheated 450 degree oven for about 10 minutes. Split shortcakes; spread butter on bottom layers; add layer of strawberries. Place top layers over strawberries; add layer of strawberries. Top with whipped cream. Other fruits may be used instead of strawberries.
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