Shortcut Strawberry Shortcakes

• 8 Hungry Jack big flaky refrigerated biscuits (one can)
• 12 cup sugar
• 14 cup butter, melted
• 1 pint fresh strawberries
• whipped topping, if desired

1. Wash and slice the strawberries and sweeten if desired.
2. Preheat oven to 325 degrees.
3. Line a cookie sheet with parchment paper.
4. Place the melted butter in a bowl and the sugar in a separate bowl.
5. Separate the biscuits.
6. Using the layers as a guide, peel the biscuits in half.
7. Dip each in butter and roll in sugar.
8. Place each half back together and place on the parchment.
9. Bake until golden brown, but do not rely on the time on the can.
10. (Due to the sugar, these burn easily).
11. Let cool completely.
12. To serve, peel the biscuit halves back apart, fill with berries, replace top and dollop on the topping.

sugar, butter, fresh strawberries, whipped topping

Taken from www.food.com/recipe/shortcut-strawberry-shortcakes-158921 (may not work)