Strawberry Shortcake

<p>Heat oven to 425°F.</p>

<p>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.</p>

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

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

<p>Bake 16 to 17 minutes or until golden brown. Cool 10 to 15 minutes.</p>

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

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