Old Fashioned Strawberry Swirl Shortcake from Family Circle Magazine
Makes 8 servings
Prep time 10 minutes
Bake at 450 degrees for 10 minutes
1-1/2 pounds strawberries, washed, hulled and sliced
(I add a pint of frozen in syrup if the strawberries aren’t in season)
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 (or use canned whipped cream
Heat oven to 450 degrees
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 a rectangle about ¼ inch thick. Brush with remaining 1 Tablespoon of 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. (I use Parchment paper to avoid messy clean-up from sugar that may leak out). Bake at 450 degrees for 9 to 10 minutes or until golden brown.
While biscuits cool, beat heavy cream and remaining 2 Tablespoons of sugar in a medium size bowl with an electric mixer on high until stiff peaks form.
Split biscuits in half horizontally for each serving. Place one biscuit bottom on plate and spoon scant ¼ 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.