An old-fashioned coffee cake that has a shortbread layer topped with strawberries and crunchy streusel.
Sift together flour, sugar, salt, and baking powder into a mixing bowl. Using a pastry blender, cut in the shortening. Separately, combine the egg and milk, and then stir the egg and milk into the flour mixture. Spread the mixture evenly into a greased 11"x7" baking pan. Spoon strawberries over the batter and sprinkle with 1/2 cup of the sugar.
In a separate bowl, with the pastry blender, mix the remaining 1/4 cup of sugar with the softened butter and flour to create a crumbly streusel. Distribute the streusel mixture over the cake.
Bake at 425 degrees F. for 35 minutes. Serve warm.