Preheat oven to 425 F. While it's heating, combine the strawberries with 1/4 cup sugar in a bowl. Toss to coat well and set aside.
In a separate bowl, add the Bisquick with milk, butter and remaining sugar. Mix until just combined. Scoop the dough onto an ungreased baking sheet into six even portions. Bake for 10 -12 minutes or until the tops and bottoms are lightly golden brown.
While the shortcakes are baking, add the heavy whipping cream to your electric stand mixer or metal bowl. Use the electric mixer fitted with the whisk attachment to beat on high speed. If using vanilla, add the extract when you see soft peaks start to form. Continue beating for another minute to combine.
Remove the biscuits from the oven and slice into halves while still warm. Add desired amount of strawberries to each half and top with whipped cream. Enjoy!
Calories: 421kcal | Carbohydrates: 53g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 664mg | Potassium: 359mg | Fiber: 4g | Sugar: 24g | Vitamin A: 521IU | Vitamin C: 93mg | Calcium: 146mg | Iron: 2mg