To make these cute shortcakes, the dough is rolled into a rectangle, sprinkled with lemon peel and sugar, rolled up, sliced, and baked. The lemony spirals are superb with fresh strawberries and cream.

Source: Family Circle

Gallery

Recipe Summary

prep:
10 mins
bake:
10 mins at 450°
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450°F.

    Advertisement
Instructions Checklist
  • Stir strawberries and 2 tablespoons of the sugar in a small bowl; set aside.

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

Instructions Checklist
  • 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.

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

Instructions Checklist
  • While biscuits cool, beat heavy cream and remaining 2 tablespoons sugar in a medium-size bowl with an electric mixer on high until stiff peaks form.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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 repeat with another layer of strawberries and whipped cream.

Nutrition Facts

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

Reviews