Strawberry Shortcake

Ingredients

• 2 quarts (32 ounces) fresh strawberries
• 1/3 cup plus 1 tablespoon sugar
• 1 12-ounce tube Pillsbury Golden Homestyle Buttermilk biscuits
• 1 7-ounce can whipped cream

Preparation

1. Slice the strawberries into a large bowl. Sprinkle with 1/3 cup of the sugar, toss, and set aside.
   
   Separate the dough into individual portions and place on a baking sheet, sprinkle the tops with the remaining sugar, and bake according to the package directions. Let cool on the baking sheet for 3 to 5 minutes. Slice each biscuit in half. Place the bottom half on a plate and top with some of the whipped cream. Spoon the berries and juices over the cream and sandwich with the remaining biscuit half.