Classic Strawberry Shortcakes

Preheat oven to 350 degrees F. In a large bowl, mix Bisquick, cream, milk, butter, and 2 tablespoons sugar until a soft dough forms. Spoon dough into 3-tablespoon-sized mounds onto an ungreased baking sheet and pat into discs. In a small bowl, beat egg and water with a fork to make egg wash. Brush over tops of biscuits, sprinkle each with additional sugar, if desired, and bakeat 350 degrees F for about 12-15 minutes, or until light golden brown on top. Set aside to cool. Meanwhile, stir together the berries and granulated sugar in a medium bowl. Let sit 20-30 minutes, until berries become juicy. Using an electric mixer or stand mixer with a whisk attachment, beat together cream, confectioners' sugar, and extract until stiff peaks form. To serve, split biscuits in half, spoon whipped cream onto bottom piece, top with a couple spoonfuls of berries, and finish with top half of the biscuit.