In medium saucepan, cook strawberries and preserves over medium heat 8 minutes or until strawberries are very tender, stirring frequently; transfer to bowl and cool completely. Makes about 2 cups.
Prepare biscuits as label directs, sprinkling with sugar before baking; let cool. Cut each biscuit into 4 pieces.
In 8 (12-ounce) sundae glasses, layer 3 pieces biscuit, half the strawberry mixture, ice cream, Irish cream, remaining pieces biscuit, remaining strawberry mixture and whipped topping.
