STRAWBERRY SHORTCAKE

1 quart strawberries                  1/2 c. milk
  cut into halves                     1T. margarine
1/2c. sugar                             or butter, softened
2 1/3 c. Bisquick baking mix          1/4c. packed brown sugar
3T. sugar                             1/4c. slivered almonds
3T. margarine or butter, melted       whipped topping

Heat oven to 425.  Mix strawberries and 1/2c. sugar; reserve. 
Mix baking mix, 3 T. sugar, 3T. margarine and the milk until soft
dough forms.  Spread in ungreased round pan, 8x1 1/2 inches.
Spread with 1 T. butter; sprinkle with brown sugar and almonds.
Bake until golden brown, 15 to 20 minutes.  Remove from pan; cool
10 minutes.  Split layer horizontally.  Place bottom layer on serving
plate. Top with half of the strawberries and a layer of topping,
Top with other layer and the remaining strawberries.  Garnish with 
additional topping and whole strawberries.  6 to 8 servings.