Skillet Strawberry Shortcake

• 1 pound frozen unsweetened strawberries, quartered and thawed
• 3/4 cup sugar, divided
• 3 tablespoons orange-flavored liqueur (recommended: Grand Mariner)
• 1 teaspoon ground cinnamon
• 1 (16.3-ounce) can southern-style biscuits (recommended: Pillsbury Grands)
• 2 tablespoons butter or cooking spray

1. In a medium bowl, combined thawed strawberries, 1/2 cup of the sugar and orange liqueur.
2. Let stand for 1 hour to allow flavors to blend, stirring occasionally.
3. Preheat grill to medium-high heat.
4. In a small bowl, combine the remaining 1/4 sugar and the cinnamon.
5. Remove biscuits from the can and separate.
6. Roll each biscuit in the cinnamon-sugar mixture.
7. Coat a cast iron skillet with butter or cooking spray.
8. Add strawberry-sugar mixture.
9. Arrange biscuits over strawberries.
10. Place skillet on grill.
11. Cover grill and bake for 15 to 20 minutes or until bubbly.
12. Remove from grill; cool slightly.

strawberries, sugar, orangeflavored liqueur, ground cinnamon, southernstyle biscuits, butter

Taken from www.foodnetwork.com/recipes/sandra-lee/skillet-strawberry-shortcake-recipe.html (may not work)