2 pt. strawberries, sliced
2/3 cup sugar
2 1/3 cups Bisquick baking mix
3 tbsp. sugar
3 tbsp. margarine or butter, melted
1/2 cup milk
3/4 cup whipping (heavy) cream
Sprinkle strawberries with 2/3 cup sugar; let stand 1 hr. Heat oven to 425 degrees. Mix baking mix, 3 tbsp. sugar, the margarine and milk until soft dough forms. Drop by rounded tablespoonfuls into 6 mounds on ungreased cookie sheet. Sprinkle with sugar. Bake 10 to 12 minutes or until golden brown. Beat whipping cream in chilled bowl until stiff. Split short cakes; spoon strawberries between halves and over tops. Top with whipped cream.
High altitude: Heat oven to 450 degrees. Decrease 3 tbsp. sugar in shortcakes to 1 tbsp.
**On the back of this recipe (looks like its from a magazine) there is a young woman's head and it says "Cheryl Tiegs invites you to:" I wikipedia'ed her (because I didn't know the name) and apparently she was a famous model in the 70's. She is also NOW a judge on the ABC show, "True Beauty." I would guess that this recipe (and her picture) is probably from the early 80's.