Strawberry Shortcake

This is an old standby dessert and a favorite.
Fresh strawberries atop a warm baked crumbcake.
I use Bisquick mix for the cake, it works good.

Ingredients:
5 cups fresh strawberries
2 to 3 tablespoons granulated sugar
Shortcake (per box directions)
3 cups chilled whipping cream
Sugar to taste

Directions:
Wash and hull strawberries; drain.
Either leave the strawberries whole or sliced.
Perfect Slicing Tip: Use your egg slice.
In a large bowl, place strawberries
and sprinkle with sugar; cover and refrigerate.
Prepare shortcake.
In a medium bowl, beat the whipping cream
until stiff peaks form; fold in sugar.
To serve, split baked shortcakes into halves.
Ladle strawberries onto top of shortcake
and top with a dollop of whipped cream.