Ingredients:

• Cool Whip®
• Flour
• 2 1/3 cuprs Bisquick® backing mix
• 1 tablespoon oil
• 4 cups strawberries
• Small amount of powered sugar (around 1/2 cup)
• 2 tablespoons corn syrup
• 1/2 cup milk

1. Preheat oven to 425 degrees. Measure milk, oil, corn syrup and Bisquick® in large bowl and stir until a soft dough forms. Knead around 8-9 times on lightly floured cutting board. Roll dough to 1/2 inch thick.
2. Cut out biscuits with a 2-inch biscuit cutter. Place on ungreased cookie sheet and cook abour 8-10 minutes or until golden brown.
3. While the shortcakes are baking, prepare the strawberries. Start by washing them, and cut out the green tops. Then, slice the strawberries. Put them in a medium bowl and sprinkle with powdered sugar.
4. Split the shortcakes and top each half with strawberrries. Then add Cool Whip®.

Thanks to Joanne M. from Texas for this great recipe!