Slice the strawberries into 1/4-inch pieces and place them in a bowl with 1/3 cup sugar. Stir gently to combine, then let sit at room temperature while you prepare the biscuits—the sugar will draw out the strawberry juices and create a natural syrup. Meanwhile, preheat your oven to 425°F so it reaches the proper temperature by the time your biscuits are ready to bake.

In a mixing bowl, combine the Bisquick mix, milk, 3 tablespoons sugar, and melted butter, stirring until just combined into a soft dough—don't overmix, as this will make the biscuits tough. Drop 6-8 spoonfuls of dough onto an ungreased cookie sheet, spacing them about 2 inches apart so they have room to rise and develop crispy edges. I like to use a cookie scoop for uniform-sized biscuits that bake evenly.

Place the biscuits in the preheated 425°F oven and bake for 10-12 minutes until they're golden brown on top. While they bake, you can start whipping the cream in the next step. The biscuits should be light and fluffy when done—don't overbake or they'll become dry.

Pour the heavy cream into a chilled bowl and beat it with an electric mixer or by hand until soft peaks form—the cream should look fluffy but still hold a slight droop when the beaters are lifted. Don't overbeat, or you'll end up with butter. I prefer using heavy whipping cream because it holds its shape better throughout the meal, especially if the shortcakes sit for a bit before serving.

Remove the biscuits from the oven and let them cool for 1-2 minutes. Carefully split each biscuit in half horizontally using a serrated knife. Place the bottom half on a plate or serving bowl, then layer with whipped cream from Step 4 and some of the macerated strawberries with their juices from Step 1. Top with the biscuit top half and add another dollop of cream and a few strawberries on top for a beautiful presentation.