Quick and Easy
4 cups strawberries, cut into quarters 1 cup bottled strawberry daiquiri mix 3 tablespoons cold butter 2 1/3 cups packaged biscuit mix 1/2 cup milk 2 tbsps sugar 6 scoops high-quality vanilla ice cream 1 cup whipping cream, whipped
For strawberry sauce: In a medium bowl, combine strawberries and daiquiri mix. Cover and chill at least 1 hour.
For shortcake: In a medium bowl, use a pastry blender to cut butter into biscuit mix until mixture resembles coarse crumbs. Make a well in the center of the mixture. Add milk all at once. Using a fork, stir just until moistened. Drop dough into 6 mounds on an ungreased baking sheet; flatten each mound with the back of a spoon until about 3/4 inch thick. Sprinkle with sugar. Bake in a 425 degree oven for 10 to 12 minutes or until golden. Cool on a wire rack for 10 minutes.
To serve, cut shortcakes in half horizontally. Place bottom layers in 6 shallow dessert dishes. Top each with a scoop of ice cream. Replace top layers. Top with strawberry sauce and whipped cream.