2 pts. strawberries, sliced
2/3 c. sugar
2 1/3 c. Bisquick baking mix
3 tbsp. sugar
3 tbsp. butter, melted
1/2 c. milk sugar
3/4 c. whipping (heavy) cream

Sprinkle strawberries with 2/3 cup sugar; let stand 1 hour. Heat oven to 425 degrees. Mix baking mix, 3 tablespoons sugar, the butter and milk until soft dough forms. Drop by rounded tablespoons into 6 mounds on ungreased cookie sheet. Sprinkle with sugar. Bake 10 to 12 minutes until golden brown. Beat whipping cream in chilled bowl until stiff. Split short cakes; spoon strawberries between halves and over tops. Top with whipped cream. 6 servings. High Altitude: Heat oven to 450 degrees. Decrease the 3 tablespoons sugar in shortcakes to 1 tablespoon.