In a large bowl, mix sliced strawberries and 1/4 cup sugar; refrigerate for 2 hours.
Heat oven to 425
In medium bowl, stir Bisquick™ mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On a cookie sheet lined with parchment paper, drop dough by 6 spoonfuls.
Bake 12 minutes or until golden brown. (The original recipe says to cook it for 16 minutes, but I've found that it burns if it's in that long)
If making fresh whipped cream, beat whipping cream in a small bowl with an electric mixer on high speed until soft peaks form. Otherwise, use Reddi-Wip.
Split warm shortcakes; fill and top with strawberries and whipped cream.
