3 c. fresh whole strawberries, sliced
1/4 c. sugar

Mix together and let stand for 1 hour. 1/2 c. half & half 3 tbsp. sugar 3 tbsp. butter, melted

Heat oven to 425 degrees. Mix baking mix, half & half, sugar and butter until soft dough forms. Gently smooth dough into ball on cloth-covered surface well floured with baking mix. Knead 8 to 10 times. Pat or roll dough 1/2 inch thick. Cut with floured 3 inch cutter. Bake on ungreased cookie sheet until golden brown, 10-12 minutes. Split shortcakes while warm. Place bottom halves on dessert plates. 2 med. bananas, sliced

Top each shortcake bottom with ice cream, half of the sweetened strawberries and bananas. Replace tops; spoon remaining strawberries and bananas on top. Top with Sweetened Whipped Cream (below). Heat 1/3 cup chocolate fudge sauce until warm; drizzle over shortcakes.

Sweetened Whipped Cream: Beat 3/4 cups chilled whipping cream and 2 tablespoons granulated or powdered sugar in chilled bowl until stiff.