Lemon Layer Strawberry Shortcake Recipe

Ingredients

3

                        cups 3 cups Original Bisquick™ mix

1/4

cup sugar

3/4

cup milk

3

tablespoons butter or margarine, melted

2

tablespoons grated lemon peel (from 1 lemon)

1

cup whipping cream

2

tablespoons sugar

1

jar (10 oz) lemon curd

1

quart fresh strawberries, sliced

Preparation

Heat oven to 400°F. Spray 9-inch round cake pan with nonstick cooking spray.

In medium bowl, mix Bisquick mix, ¼ cup sugar, milk, butter and lemon peel together until soft dough forms. Spread dough in bottom of pan.

Bake 13 to 15 minutes or until golden brown. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 20 minutes.

Meanwhile, in chilled small bowl, beat cream with 2 tablespoons sugar, with electric mixer on high speed, until stiff peaks form. Cover and refrigerate until serving time.

Carefully cut cake in half horizontally, using long serrated knife. Place bottom half of cake, cut side up, on 12-inch serving plate. Spread lemon curd over top to edges.

Spoon half of berries over lemon curd. Place second cake layer over berries, cut side down. Top with remaining berries. Spoon or pipe whipped cream over berries.

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