Baked Strawberry Shortcake

PREHEAT the oven to 350°.

COMBINE the strawberries, lemon juice, and ½ cup of sugar and add it to a Reynolds Kitchens^® 13x9 Dessert Pan and set aside.

MIX together the flour, baking powder, salt and ½ cups of sugar until it is combined. Thinly cut in the butter using a pastry knife until and mix in with the dry ingredients until it is the size of rice. Form a well in the middle of the mixture.

WHISK together the eggs and milk in a separate bowl and bowl and pour it into the well in the flour and butter mixture bowl.

MIX in the liquid slowly using a fork until just combined.

PLACE the dough onto a clean dry surface that has been dusted with flour and roll out until it is ½ inch thick.

CUT 3 inch circles using a cookie cutter and place each of them lined up on top of the Reynolds Kitchens^® 13x9 Dessert Pan with strawberries.

BRUSH the top of each biscuit with melted butter and sprinkle on sugar in the raw.

PLACE the pan in the oven and bake for 35 minutes on 350°.

SERVE the strawberry shortcake with whipped cream.