Recipe: Strawberry Shortcake Royale (2 layers, using biscuit mix)

STRAWBERRY SHORTCAKE ROYALE

FOR THE TOPPING:
1 cup vanilla ice cream, softened
1/2 cup sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1 cup whipping cream, whipped

FOR THE STRAWBERRIES:
1/3 cup sugar
4 cups strawberries, cut into halves

FOR THE SHORTCAKE:
1/3 cup shortening
2 1/2 cups buttermilk baking mix
3/4 cup milk
3 tablespoons sugar
1 teaspoon vanilla extract

Combine ice cream, sour cream, 1/4 cup sugar and 1 teaspoon vanilla in bowl, mix well. Fold in whipped cream. Chill, covered, in refrigerator.

Sprinkle 1/3 cup sugar over strawberries in bowl. Let stand for 30 minutes.

Cut shortening into baking mix in bowl until crumble. Stir in mixture of milk, 3 tablespoons sugar and 1 teaspoon vanilla. Pat into 2 greased 8-inch round baking pans.

Bake at 425 degrees F for 12 to 15 minutes or until golden brown. Remove to wire rack to cool.

TO SERVE:
Place 1 baked layer on serving plate; top with strawberries. Place remaining baked layer over the strawberries. Spread ice cream mixture evenly over top and side of shortcake. Chill until serving time.

Makes 12 servings
From: Libby Hayes
Source: Kansas City Barbeque Society Cookbook