Strawberry Swirl Shortcakes

This quick-to-fix classic dessert starts with biscuit mix- you will have it ready in less than 30 minutes.

from Family Circle

Strawberry Swirl Shortcakes
Servings: 8 Prep 10 mins Bake 450°F 10 mins

Ingredients

  • 1 1/2 pounds strawberries, hulled and sliced
  • 7 tablespoons sugar
  • 2 teaspoons grated lemon peel
  • 2 1/2 cups biscuit mix (such as Bisquick)
  • 2/3 cup plus 1 tablespoon milk
  • 1 cup heavy cream

Make It

1. Heat oven to 450 degrees . Stir strawberries and 2 tablespoons of the sugar in a small bowl; set aside.

2. In a second small bowl, combine lemon peel and 3 tablespoons of the sugar and stir until blended; set aside.

3. In large bowl, stir together biscuit mix and 2/3 cup of the milk until a soft dough forms. Turn out onto a well-floured surface. Roll into an 18 x 8-inch rectangle, about 1/4 inch thick. Brush with remaining 1 tablespoon milk, then sprinkle with lemon-sugar mixture. Roll up, starting at a short end. Cut into 8 slices, each about 1 inch thick.

4. Place slices on baking sheet, reshaping to flatten slightly. Bake at 450 degrees for 9 to 10 minutes or until golden.

5. While biscuits cool, beat heavy cream and remaining 2 tablespoons sugar in a medium-size bowl until stiff peaks form.

6. Split biscuits in half horizontally. For each serving, place one biscuit bottom on plate and spoon a scant 1/4 cup strawberries over top; dollop 2 tablespoons whipped cream over strawberry slices. Cover with biscuit top and finish with a little more whipped cream and strawberries.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 334, Fat, total (g): 17, chol. (mg): 44, sat. fat (g): 9, carb. (g): 43, fiber (g): 3, pro. (g): 5, sodium (mg): 495, Percent Daily Values are based on a 2,000 calorie diet.
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