Lemon Layer Strawberry Shortcake

3  cups		Original Bisquick® mix
3/4  cup		milk
3  tablespoons		butter or margarine, melted
2  tablespoons		grated lemon peel (from 1 lemon)
1  cup		whipping cream
1/4  cup		sugar plus 2 tbsp
10  ounces		lemon curd
1  quart		fresh strawberries, sliced

Tip: Click on the ingredient links to learn the nutritional information for all the Lemon Layer Strawberry Shortcake ingredients. The serving size for any ingredient in Lemon Layer Strawberry Shortcake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1 Heat oven to 400°F. Spray 9-inch round cake pan with nonstick cooking spray.
2 In medium bowl, mix Bisquick mix, ¼ cup sugar, milk, butter and lemon peel together until soft dough forms. Spread dough in bottom of pan.
3 Bake 13 to 15 minutes or until golden brown. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 20 minutes.
4 Meanwhile, in chilled small bowl, beat cream with 2 tablespoons sugar, with electric mixer on high speed, until stiff peaks form. Cover and refrigerate until serving time.
5 Carefully cut cake in half horizontally, using long serrated knife. Place bottom half of cake, cut side up, on 12-inch serving plate. Spread lemon curd over top to edges.
6 Spoon half of berries over lemon curd. Place second cake layer over berries, cut side down. Top with remaining berries. Spoon or pipe whipped cream over berries.