Strawberry Shortcake

I was looking for something to use my strawberries on before they go bad when I came across this recipe! Oooh LaLa.... Thanks to the Pillsbury folks for this one!

Biscuits
1	can (10.2 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits (5 biscuits)
2	tablespoons butter or margarine, melted
1/4	cup sugar
Strawberry Mixture
1 1/2	pints (3 cups) fresh strawberries, sliced
1/3	cup sugar
Whipped Cream
1/2	cup whipping cream
2	tablespoons sugar
1/4	teaspoon vanilla, if desired

DIRECTIONS

1.	Heat oven to 375°F. Separate dough into 5 biscuits. Dip tops and sides of each biscuit in butter; dip in 1/4 cup sugar. Place on ungreased cookie sheet. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes.
2.	Meanwhile, in medium bowl, mix strawberries and 1/3 cup sugar. Set aside.
3.	In another small bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until soft peaks form. Beat in vanilla.
4.	To serve, split biscuits; place on individual dessert plates. Top with whipped cream and strawberry mixture.