Strawberry Swirl Shortcakes

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

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

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.

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

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

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.