Name: Strawberry Swirl Shortcakes
Prep time: 10 min
Total time: 20 min
Ingredients: 1 ½ pound strawberries, hulled and sliced; 7 tablespoon sugar; 2 teaspoon grated lemon peel; 2 ½ cup biscuit mix (such as Bisquick); ⅔ cup plus 1 tablespoon milk; 1 cup heavy cream

Directions

Step 1

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

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Step 2

In a second small bowl, combine lemon peel and 3 tablespoons of the sugar and stir until blended; set aside.
Step 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.
Step 4

Place slices on baking sheet, reshaping to flatten slightly. Bake at 450° for 9 to 10 minutes or until golden.
Step 5

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

Per Serving:

334 calories; fat 17g; cholesterol 44mg; saturated fat 9g; carbohydrates 43g; insoluble fiber 3g; protein 5g; sodium 495mg.

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts