Strawberry Shortcakes
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INGREDIENTS 2 cups sliced fresh strawberries
3 tablespoons sugar
1/2 teaspoon ground cinnamon
3 cups biscuit and baking mix
3 tablespoons sugar
1/2 cup plus 2 tablespoons milk
3 tablespoons butter, melted
1 teaspoon sugar
1/2 cup strawberry preserves
2 tablespoons strawberry schnapps, divided
1/2 cup whipping cream
1/4 cup sifted powdered sugar
Garnishes - fresh blueberries, fresh mint sprigsPlace strawberries in a large bowl. Combine 3 tablespoons sugar and cinnamon; stir well. Sprinkle cinnamon-sugar mixture over strawberries; toss gently. Set aside.
Comine biscuit mix and 3 tablespoons sugar in a large bowl. Add milk and butter, stirring with a fork until mixture forms a soft dough. Turn dough out onto a lightly floured surface; knead 4 or 5 times. Roll dough to 1/2-inch thickness; cut into four 4-inch circles, using a cookie cutter. Place circles on an ungreased baking sheet; sprinkle with 1 teaspoon sugar.
Bake at 425 degrees for 10 to 12 minutes or until golden. Gently split warm shortcakes horizontally with a fork.
Combine strawberry preserves and 1 tablespoon schnapps in a small bowl; stir well. Spread 2 tablespoons preserves mixture on each cut side of bottom halves of shortcakes. Spoon 1/2 cup strawberry mixture over preserves mixture on each bottom half. Top each with top half of shortcake, cut side down.
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in remaining 1 tablespoon schnapps. Top each shortcake with a dollop of whipped cream. Garnish, if desired.
Makes 4 servings