Heat oven to 425 degrees. Mix bisquick, milk, sugar and margarine until a soft dough forms. Drop by 6 spoonfuls onto cookie sheet. Bake for 10 to 12 minutes until golden brown. Split when warm.
Cut strawberries into quarter sections, add 1/2 cup sugar and then smash with a potato smasher. Spoon over shortcakes and top with whip cream.