Strawberry Swirl Shortcakes

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.

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


  • 1 1/2 pounds strawberries, washed, 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 F.

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

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

4. 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.

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

6. 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.

7. 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

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.