Prep 2 hrs
Cook 20 mins
Very good. I did the strawberries and baked the cake part and beat the whipping cream and took all parts to my sisters house and it was easy to put together after dinner. Very good and its a little different, I love shortcake. From Southern Living Magazine. Fruit needs to chill a couple of hours.
- 2 pints strawberries, sliced
- 2 (11 ounce) cans mandarin oranges, drained
- 1⁄2 cup sugar
- 1 1⁄2 tablespoons triple sec
- 2 cups Bisquick baking mix
- 1 tablespoon sugar
- 1 1⁄2 teaspoons cinnamon
- 2⁄3 cup milk
- 2 cups whipping cream
- 1⁄2 cup sifted powdered sugar
- 1⁄4 cup sour cream
- Combine strawberries, oranges, sugar and triple sec, stir.
- Cover and chill 2 hours.
- Combine Bisquick mix, sugar, cinnamon and milk.
- Stir until moistened. knead 4 or 5 times on floured surface.
- Place on greased baking sheet. press into a 7 x 3/4-inch round.
- Bake at 425°F for 15 minutes or until done. Cool on wire rack.
- Beat whipping cream until foamy. gradually add powdered sugar, beating until soft peaks form.
- Split biscuit round in half horizontally.
- Place bottom half on a serving dish. Drain fruit, reserving liquid.
- Spoon 2/3 of fruit on bottom round; drizzle with reserved liquid.
- Spoon half of whipped cream mixture over fruit. Add top biscuit.
- Top with remaining fruit and whipped cream.
Melody, this is such a wonderful and easy summertime dessert to put together! I only had a small amount of orange liquor left over still from New Years, so I used that in place of the triple sec, and only let the fruit sit for 1 hour, which seemed to be just fine. Not too certain where the sour cream was supposed to be added in, so I just left it out completely. We really enjoyed this delicious light fruit for dessert tonight! thank you for another winner!...Kitten:)