Quick Strawberry Shortcakes
|Refrigerated biscuits||5 1⁄2 Ounce (1/2 Of 11 Ounce Package, 6 Pieces, Heat And Serve)|
|Frozen whipped topping container||2 Ounce, thawed (1/2 Of 4 Ounce Container)|
1. Reserve 6 whole strawberries. Wash and hull remaining strawberries; place in medium-sized bowl. Sprinkle strawberries in bowl with sugar; mix well; with potato masher, mash slightly; set aside.
2. Prepare biscuits as label directs. Split each biscuit in half. On each of 6 dessert plates, place 2 biscuit halves. Top with some mashed strawberry mixture, then with whipped topping. Garnish each serving with a reserved whole strawberry.