In a medium bowl, toss the strawberries with 3 tablespoons sugar. Cover and chill the mixture for up to 1 hour.
In a bowl, stir together flour, 3 tablespoons sugar, and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in hazelnuts. Make a well in the center.
In a small bowl, beat the egg and milk together. Add to the dry ingredients all at once and stir until moistened. Turn the dough out onto a lightly floured surface. Quickly knead the shortcake dough by gently folding it and pressing for 10 to 12 strokes or until the dough is nearly smooth.
Pat or lightly roll dough to 1/2-inch thickness. Cut the dough with a floured 2-1/2-inch biscuit cutter or squares.
Place the shortcakes 1 inch apart on an ungreased baking sheet. Bake in a 450 degree F oven for about 10 to 12 minutes or until golden brown. Cool on a baking sheet for 10 minutes.
Split each shortcake in half. Place the bottom halves on six dessert plates. Spoon half of the strawberries and some of the whipping cream over the shortcakes. Cover them with top halves; spoon the remaining berries and the whipped cream on top of the shortcakes. Makes 6 servings.