Ingredients:
2 pints strawberries, sliced
2 (11 ounce) cans mandarin oranges, drained
1/2 cup sugar
1 1/2 tablespoons triple sec
2 cups Bisquick baking mix
1 tablespoon sugar
1 1/2 teaspoons cinnamon
2/3 cup milk
2 cups whipping cream
1/2 cup sifted powdered sugar
1/4 cup sour cream
Directions:
Combine strawberries, oranges, sugar and triple sec, stir.
Cover and chill 2 hours.
Combine Bisquick mix, sugar, cinnamon and milk.
Stir until moistened. knead 4 or 5 times on floured surface.
Place on greased baking sheet. press into a 7 x 3/4-inch round.
Bake at 425 F for 15 minutes or until done. Cool on wire rack.
Beat whipping cream until foamy. gradually add powdered sugar, beating until soft peaks form.
Split biscuit round in half horizontally.
Place bottom half on a serving dish. Drain fruit, reserving liquid.
Spoon 2/3 of fruit on bottom round; drizzle with reserved liquid.
Spoon half of whipped cream mixture over fruit. Add top biscuit.
Top with remaining fruit and whipped cream.
Servings: 8
Time preparation: 120 min.
Time total: 140 min.