Ingredients
1 1/4
cups Original Bisquick™ mix
2
tablespoons granulated sugar
1/2
cup whipping cream
1/4
teaspoon grated lemon peel
2
teaspoons whipping cream
1
teaspoon white sparkling sugar
2
cups halved fresh strawberries
2
cups fresh blackberries
2
tablespoons granulated sugar
1
cup whipping cream
2
tablespoons powdered sugar
1/2
teaspoon vanilla
Fresh mint leaves, if desired
Preparation
Heat oven to 400°F. In medium bowl, stir Bisquick mix, 2 tablespoons granulated sugar, 1/2 cup whipping cream and the lemon peel until soft dough forms.
Onto ungreased cookie sheet, drop dough by 15 rounded measuring tablespoonfuls. Brush dough with 2 teaspoons whipping cream; sprinkle with sparkling sugar.
Bake 8 to 10 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
Meanwhile, in medium bowl, stir together strawberries, blueberries and 2 tablespoons granulated sugar. Let stand until ready to assemble.
In chilled small bowl, beat 1 cup whipping cream, the powdered sugar and vanilla with electric mixer on high speed until soft peaks form. To serve, place each shortcake on dessert plate; top evenly with berry mixture and whipped cream. Garnish with mint.
