Orange Strawberry Shortcake


  • 2 pints fresh strawberries, sliced
  • 2 (11 oz) cans mandarin oranges, drained
  • 1/2 cup sugar
  • 1 and 1/2 tbs triple sec
  • 2 cups biscuit mix (bisquick)
  • 2/3 cup milk
  • 1 tbs sugar
  • 2 tsp ground cinnamon
  • 2 cup whipping cream
  • 1/2 cup sifted powdered sugar
  • 1/4 cup sour cream
  • Combine first 4 ingredients, stirring until sugar dissolves. Cover and chill for 2 hours.
  • Combine biscuit mix and he next 3 ingredients, stir until dry ingredients are moistened.
  • Turn out onto a floured surface and knead for 4 or 5 times.
  • Place dough on a lightly greased baking sheet and press into a 7 x 3/4 inch round.
  • Bake at 425 degrees or until done.
  • Carefully remove from pan and let cool on a wire rack.
  • Beat whipping cream at medium speed until foamy.
  • Gradually add powdered sugar, beating until soft peaks form.
  • Add sour cream and beat until firm peaks form.
  • Split biscuit round in half horizontally, then place on a serving plate.
  • Drain fruit, reserving 2 tbs of the liquid.
  • Spoon 2/3 of fruit on the bottom round, then drizzle with reserved liquid.
  • Spoon half of whipped cream mixture over the fruit, then add the top round.
  • Top with remaining fruit and whipped cream.




2 hr


30 min



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