Strawberry Swirl Shortcakes

If today you are celebrating

a lovely picture of my own Red, White, & Blue

{Memorial Day}

Then you will probably

want some of this

{June 09 Family Circle}

Strawberry Swirl Shortcakes

1 lb strawberries, hulled and sliced

5 TBSP sugar

2 teaspoons grated lemon peel

2.5 cups Bisquick

2/3 cup +1 TBSP milk

Cool Whip (I used Lite or Fat Free)

1. Stir Strawberries with 2 TBSP sugar in small bowl and set aside.

2. In another small bowl, combine lemon peel and 3 TBSP sugar, set aside

3. In large bowl, stir together biscuit mix and 2/3 cup milk until a soft dough forms. Turn out onto a well-floured surface. Roll into an 18x8 inch rectangle. Brush with remaining 1 TBSP of milk, then sprinkle with sugar/lemon mixture. Roll up starting at short end. cut into 8 slices, each about 1 inch thick.

4. Place on baking sheet, reshaping to flatten slightly.

5. Bake 450 for 9-10 minutes

6. When cool, split biscuits in half horizontally. Place the bottom on a plate, and dollop with a spoonful of cool whip, and spoon strawberries on top. Place top of biscuit on top and dollop with a little more cool whip and strawberries.

This version of the recipe will vary from that found in your

June Family Circle Magazine.

These are the ingredients and methods I used.