1 qt. strawberries
Sugar, to taste
2 1/3 c. Variety baking mix
1/2 c. Half and Half
3 tbsp. butter, melted
Sweetened whipped cream

Rinse 1 quart of strawberries in a colander. Let them dry or gently pat them dry with a clean towel. Remove the stems. Cut strawberries in half and mix in medium bowl with 1/2 cup of sugar. Heat oven to 425 degrees.

Mix in large bowl until soft dough forms, 2 1/3 cups Variety baking mix, 1/2 cup Half and Half, 3 tablespoons sugar and 3 tablespoons melted butter. Sprinkle a clean surface, such as a kitchen counter or bread board, with baking mix or flour.

Place dough on surface and gently smooth it into a ball. Knead dough 8 to 10 times. Roll dough 1/2 inch thick. Cut with floured round cutter to make 6 shortcakes. Carefully place shortcakes about 1 inch apart on cookie sheet. Bake 12 to 15 minutes or until golden brown.

Split shortcakes in half horizontally using knife. Spoon strawberries between halves and over tops. Top with sweetened whipped cream.