Skillet Strawberry Shortcake (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. In a medium bowl, combined thawed strawberries, 1/2 cup of the sugar and orange liqueur. Let stand for 1 hour to allow flavors to blend, stirring occasionally.
2. Preheat grill to medium-high heat.
3. In a small bowl, combine the remaining 1/4 sugar and the cinnamon. Remove biscuits from the can and separate. Roll each biscuit in the cinnamon-sugar mixture.
4. Coat a cast iron skillet with butter or cooking spray. Add strawberry-sugar mixture. Arrange biscuits over strawberries. Place skillet on grill. Cover grill and bake for 15 to 20 minutes or until bubbly. Remove from grill; cool slightly.
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