3 c. fresh whole strawberries, sliced
1/4 c. sugar
2 1/3 c. Bisquick baking mix
1/2 c. half and half
3 tbsp. sugar
3 tbsp. butter, melted
1 pt. vanilla or chocolate ice cream
2 med. bananas, sliced
Sweetened Whipped Cream (below)
1/3 c. chocolate fudge sauce

Mix strawberries and 1/4 cup sugar; let stand 1 hour.

Heat oven to 425 degrees. Mix baking mix, half and half, 3 tablespoons sugar and the 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" thick. Cut with floured 3" cutter. Bake on ungreased cookie sheet until golden brown, 10 to 12 minutes. Split shortcakes while warm. Place bottom halves on dessert plates; top with ice cream, half of the strawberries and bananas. Replace tops; spoon remaining strawberries and bananas on top. Top with whipped cream. Heat fudge sauce until warm; drizzle over short cakes. 6 shortcakes.

SWEETENED WHIPPED CREAM: Beat 3/4 cup chilled whipping cream and 2 tablespoons granulated or powdered sugar in chilled bowl until stiff.