Strawberry swirl shortcakes

Ingredients 1-1/2  pounds     strawberries, washed, hulled and sliced 7  tablespoons     sugar 2  teaspoons       grated lemon peel 2-1/2  cups       biscuit mix (such as Bisquick) 2/3  cup       plus 1 tablespoon milk 1  cup      heavy cream Directions 1. Heat oven to 450 degrees F. 2. Stir strawberries and 2 tablespoons of the sugar in a small bowl; set aside. 3. In a second small bowl, combine lemon peel and 3 tablespoons of the sugar and stir until blended; set aside. 4. In large bowl, stir together biscuit mix and 2/3 cup of the milk until a soft dough forms. Turn out onto a well-floured surface. Roll into an 18 x 8-inch rectangle, about 1/4 inch thick. Brush with remaining 1 tablespoon milk, then sprinkle with lemon-sugar mixture. Roll up, starting at a short end. Cut into 8 slices, each about 1 inch thick. 5. Place slices on baking sheet, reshaping to flatten slightly. Bake at 450 degrees F for 9 to 10 minutes or until golden. 6. While biscuits cool, beat heavy cream and remaining 2 tablespoons sugar in a medium-size bowl with an electric mixer on high until stiff peaks form. 7. Split biscuits in half horizontally. For each serving, place one biscuit bottom on plate and spoon a scant 1/4 cup strawberries over top; dollop 2 tablespoons whipped cream over strawberry slices. Cover with biscuit top and repeat with another layer of strawberries and whipped cream.