Wash the strawberry and cut them in half lengthwise, then thinly slice them.
Preheat the oven to 400 degrees F.
Line 12 regular-size muffin tins with paper liners.
In a large bowl, mix together the sifted flour, baking powder, salt and sugar until well combined.
Add the sliced strawberries to the flour mixture and mix with a wooden spoon to combine.
In another small bowl, whisk together the beaten egg, half and half, strawberry extract and melted shortening.
Add the cream mixture to the dry mixture; mix just until moistened (do not overmix!).
Using an ice cream scoop, divide the batter evenly between the 12 muffin tins.
Bake for about 17 minutes.
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