Step 1

Heat oven to 425°F.

Step 2

Rinse the strawberries with cold water; drain. Remove hulls and cut into 1/4-inch thick slices. In large bowl, gently mix strawberries and 1/4 cup sugar with a spoon or rubber spatula until well mixed; set aside.

Step 3

In medium bowl, stir Bisquick™ mix, milk, 3 tablespoons sugar and the melted butter just until soft dough forms.

Step 4

On ungreased cookie sheet, drop dough by 6 large spoonfuls about 3-inches apart.

Step 5

Bake 16 to 17 minutes or until golden brown. Cool 10 to 15 minutes.

Step 6

Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Refrigerate until ready to use.

Step 7

Cut warm shortcakes horizontally in half with long, serrated knife. Fill and top with strawberries and whipped cream. Serve immediately.