White Chocolate-Chip Shortcake With Basil Strawberries

Preheat oven to 425°F.
In a bowl, whisk together the baking mix and ¼ cup sugar. Stir in the milk and butter, and fold in the chocolate chips. Pat out the dough on a floured surface, cut into 8 triangles, and place on an ungreased baking sheet. Bake until golden brown, about 8–10 minutes. Remove from the oven and let cool. Add the chopped basil to the strawberries and toss to combine.
With an electric hand mixer, whip the cream with three tablespoons of sugar and vanilla. Split open each shortcake and divide strawberries among them. Dollop on the whipped cream and put on a shortcake top.