Old Fashioned Strawberry Swirl Shortcake from Family Circle Magazine

Makes 8 servings
Prep time 10 minutes
Bake at 450 degrees for 10 minutes

Ingredients
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

1. Heat oven to 450 degrees

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 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.

5. 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.

6. 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.

7. 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.