Wash and slice the strawberries.

In a bowl, mix the strawberries with 1/2 cup sugar. Let them macerate so they release their delicious juices.

Tip: Letting the strawberries sit with sugar for at least 30 minutes will enhance their flavor and create a syrupy goodness that’s perfect for shortcake.

Preheat your oven to 425°F (220°C).

In a large bowl, combine 2 1/3 cups Bisquick mix with 2/3 cup milk, 3 tablespoons sugar, and 3 tablespoons melted butter.

Mix until a soft dough forms.

Note: Don’t overmix the dough; it should be just combined for the best texture.

Drop spoonfuls of the dough onto an ungreased baking sheet.

Bake for 10-12 minutes or until golden brown.

Warning: Keep an eye on your oven! Every oven is different, and you don’t want to burn these beauties.

Split the warm shortcakes in half.

Spoon some of the macerated strawberries and their juice onto the bottom half.

Top with a generous dollop of whipped cream and then cap it with the top half of the shortcake.

Blockquote: There’s nothing like assembling your shortcake while they’re still warm; it makes the cream melt slightly and blends the flavors beautifully!