Classic Strawberry Shortcakes

I've tried making strawberry shortcakes from a variety of recipes including one that makes the cakes entirely from scratch. The best and by far the easiest recipe, is the classic Betty Crocker® version that uses Bisquick®. It simply makes the perfect summer dessert.

1	quart (4 cups) strawberries, sliced
1/4	cup sugar
2 1/3	cups Original Bisquick® mix
1/2	cup milk
3	tablespoons sugar
3	tablespoons butter or margarine, melted
1/2	cup whipping cream

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1.	Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
2.	In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
3.	Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
4.	Split warm shortcakes; fill and top with strawberries and whipped cream.