Strawberry Tangerine Shortcake with Bisquick Biscuits

Heat oven to 425ºF. 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.

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.

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.