Beginner's Strawberry Shortcake
From Sandra Lee

1 can (16.3-ounce) biscuits (recommended: Pillsbury Grands Southern Style)
2 pints fresh strawberries, quartered
3/4 cup sugar, divided
1 teaspoon ground cinnamon
1 (8-ounce) container whipped topping
1 cup sour cream

1. Preheat oven to 350 degrees F.
2. Unroll biscuits, place on baking sheet and bake in the oven according to directions.
3. Meanwhile, in a medium bowl, combine the strawberries and half of the sugar. Let stand for 1 hour to meld flavors.
4. In a small bowl, combine remaining sugar and cinnamon.
5. Remove biscuits from oven; split the biscuits and dredge in cinnamon sugar; place on serving plate. Top biscuits with macerated strawberries.
6. Place whipped topping in a bowl and fold in the sour cream. Garnish shortcakes with a dollop of whipped topping mixture.

Serves 4-6.