Make a classic shortcake with time-saving and tasty Pillsbury® Grands!® biscuits.
Heat oven to 375°F. Separate dough into 5 biscuits. Dip tops and sides of each biscuit in butter; dip in 1/4 cup sugar. Place on ungreased cookie sheet. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes.
Meanwhile, in medium bowl, mix strawberries and 1/3 cup sugar. Set aside.
In another small bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until soft peaks form. Beat in vanilla. 4 To serve, split biscuits; place on individual dessert plates. Top with whipped cream and strawberry mixture.
One 8-ounce container of frozen whipped topping can be used in place of the Whipped Cream topping recipe. Thaw the frozen topping before using.
For the best whipped cream, start with very cold cream and utensils. Chill the bowl and beaters in the freezer for 15 minutes.
Just before baking, sprinkle the biscuits with decorator sugar crystals.