Gather your ingredients.
Sprinkle granulated sugar on sliced strawberries; toss to combine. Set aside.
Pulse process Bisquick, sugar, milk and butter in food processor until shaggy dough forms.
Transfer dough to floured surface; knead several times to form a cohesive dough.
Roll dough to 1/2-inch thickness. Cut into 3 1/2-inch circles.
Place circles on baking sheet. Brush with heavy cream and sprinkle with sugar.
Bake shortcakes at 425°F for 10 to 12 minutes. Allow to cool. Cut in half.
Layer as shown in 1 - 4.