Strawberries and Cream Butter Swim Biscuits/Shortcakes

1 stick butter, melted

2 1/2 c. SR flour

1/4 c. sugar

2 c. heavy cream

1 1/2 t. strawberry extract, divided

1 1/2 c. chopped strawberries

1 c. powdered sugar

3 T. milk

Preheat oven to 450. Spray 9x9 baking dish/pan. Pour melted butter in baking dish. Combine sugar and flour. Pour in heavy cream and 1 t. strawberry extract. Stir until dough is sticky. If batter looks dry, add a little more cream until you have a sticky dough. Gently stir in strawberries. Pour dough in baking dish on top of butter. Spread out evenly. Cut dough into 9 squares. Bake 25-30 minutes, rotating dish once during baking. Tops should be golden and toothpick should come out clean. Whisk together powdered sugar, milk, and 1/2 t. strawberry extract. Drizzle on top of warm biscuits. Serve as is, or use as a base for strawberry shortcakes! YUM!