2 pints fresh strawberries, sliced
2 11 ounce cans mandarin oranges, drained
1/2 cup sugar
1 1/2 tablespoons Triple Sec or other orange flavored liqueur
2 cups biscuit mix
2/3 cup milk
1 tablespoon sugar
1 1/2 teaspoons cinnamon
2 cups whipping cream
1/2 cup sifted powdered sugar
1/4 cup sour cream
Combine first four ingredients, stirring until sugar dissolves. Cover and chill two hours. Combine biscuit mix and next three ingredients, stir with fork until all dry ingredients are moistened. Turn out onto lightly floured surface and knead four to five times. Place dough on a lightly greased baking sheet, press into a 7" x 3/4" round. Bake at 425 degrees for fifteen minutes or until done. Carefully removed from pan, cool on wire rack.
Beat whipping cream until foamy. Gradually beat in powdered sugar. Add sour cream and beat until stiff peaks form.
Split biscuit. Drain fruit, reserving two tablespoons liquid. Spoon 2/3 of fruit on bottom round, drizzle with reserved liquid. Spoon 1/2 of the whipping cream mixture over fruit. Add top biscuit round. Top with remaining fruit and whipped cream.
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