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Strawberry Shortcakes

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Ingredients
  

  • 4 cups sliced fresh strawberries
  • 1/4 cup sugar
  • 2 1/3 cups Bisquick™ Original Pancake & Baking Mix
  • 2/3 cup milk, + 2 Tablespoons of milk
  • 3 tablespoons sugar
  • 3 tablespoons butter or margarine melted
  • 1/2 cup heavy whipping cream or Reddi-Wip

Instructions
 

  • 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.