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Preheat oven to 350 degrees F.
Combine flour, baking powder, and sugar in a large mixing bowl.
Cut in cold butter until mixture resembles course crumbs.
Beat in egg and 4 tbsp. of milk. Add extra milk if needed, but dough should not become sticky.
Roll out dough onto lightly floured surface 1/2 inch thick.
If you use 2 1/2 in. circle cookie cutters, the recipe will yield 16 shortcake discs.
Bake for 15 minutes.
Remove from oven and allow to cool completely.
To make lemon cream filling, combine pudding mix and milk and allow to sit for 2 minutes.
Beat cream cheese. Add pudding to cream cheese and beat until smooth.
Fold in whipped topping.
Spoon lemon cream filling and slicked strawberries between two shortcakes and garnish with confectioners' sugar and a sliced strawberry.
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