Strawberry Tangerine Shortcake With Bisquick Biscuits

• FOR THE BISCUITS:
• 2-1/3 cups Bisquick Baking Mix
• 3 Tablespoons Butter, Melted
• 1/2 cups Milk
• 3 Tablespoons Sugar, Divided
• FOR THE FRUIT:
• 16 ounces, weight Strawberries, Stems Removed And Cut In 1/4 Inch Slices
• 1/2 cups Sugar
• 1/4 cups Fresh Tangerine Or Purchased Orange Juice
• 5 whole Tangerines, Segmented
• 1 teaspoon Tangerine Zest
• 2 cups Whipped Cream

1. Heat oven to 425u0b0F. Stir baking mix, melted butter, milk and 2 tablespoons of sugar in a mixing bowl until a soft dough forms (reserve 1 tablespoon of sugar to sprinkle on top of biscuits before baking). Drop by 6 spoonfuls on to a greased cookie sheet. Sprinkle with sugar. Bake 10-12 minutes or until golden brown.
2. Place strawberries in a bowl and add sugar, juice and zest. Mix thoroughly. Set aside for 15 - 20 minutes so the berries can macerate (the sugar helps the berries release their juice). Toss in fresh tangerines segments.
3. Cut open each biscuits. On bottom portion, layer first strawberry tangerine mixture, then a dollop of whipped cream and then more strawberries. Top with second half of biscuit.

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Taken from tastykitchen.com/recipes/desserts/strawberry-tangerine-shortcake-with-bisquick-biscuits/ (may not work)