For the Strawberry Shortcake: In a medium bowl, gently toss the sliced strawberries with granulated sugar. Let sit for about 15-20 minutes, or until the strawberries have released some of their juices.

While the strawberries are macerating, bake the biscuits according to package directions. Let cool slightly.

In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.

To assemble: Split the biscuits in half horizontally. Top the bottom half with a generous spoonful of macerated strawberries and their juices, then a dollop of whipped cream. Place the top half of the biscuit on top.

For the Strawberry Basil Bruschetta: Preheat your oven or grill to toast the baguette slices. Brush each slice with olive oil.

Toast the baguette slices until golden brown and slightly crispy.

In a bowl, combine the diced fresh strawberries and chopped fresh basil.

Spoon the strawberry and basil mixture onto the toasted baguette slices. Drizzle with balsamic glaze just before serving.