This quick-to-fix classic dessert starts with biscuit mix- you will have it ready in less than 30 minutes.

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Ingredients

Directions

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

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  • 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 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.

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

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

  • 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

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

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