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

Preheat oven to 425 degrees. Mix in large bowl until soft dough forms: 2 1/3 cups variety baking mix, 1/2 cup half & half, 3 tablespoons sugar, 3 tablespoons butter, melted. Sprinkle a clean surface (such as a kitchen counter or bread board) baking mix or flour. Place dough on a 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 a knife. Spoon strawberries between halves and over tops. Top with sweetened whipped cream.