This is a great-tasting summer dessert, not to mention a feast for the eyes. I prefer to use fresh fruit when it is in season, but you can use frozen as well. These shortcakes are denser than the sponge-type cake and resemble more of a biscuit-type variety.
In a large bowl combine cubed mango, three-quarters of a cup of blueberries, and one cup of strawberries. Drizzle with one and one-half teaspoons of lime juice and one tablespoon of honey. Mix well. Cover and set aside in the refrigerator.
Preheat the oven to 350°F and grease a circular cake pan.
Combine two and one-half cups of Bisquick, one-quarter cup of white sugar, one tablespoon of grated lime zest, and one tablespoon of poppy seeds, in a large bowl. With a knife or pastry blender, cut in one-half cup of vegetable shortening until the mixture resembles coarse crumbs.
In a small bowl, beat one egg and one cup of buttermilk until well combined and stir into the Bisquick mixture.
Turn out onto a lightly Bisquick floured surface, kneading at least three times, or until dough comes together. Roll out the dough to a two-inch thickness and cut it into circles with a round cookie cutter. Place on prepared baking sheet. Bake shortcakes in the preheated oven for approximately fifteen minutes or until golden brown. Allow to cool and split each cake in half horizontally.
Sprinkle one-half teaspoon of gelatin over one tablespoon of water in a large heatproofbowl. Let soak for 5 minutes. Place the bowl over a pan of simmering water,stirring often until dissolved. Place the bowl in the refrigerator for about 10 minutes to cool.
In a separate bowl, using an electric mixer, beat one cup of heavy cream until thick. Add two tablespoons of confectioners' sugar and one-half teaspoon of vanilla extract. Mix in the cooled gelatin and beat until soft peaks form. Cover and refrigerate.
Arrange the fruit on the bottom half of each cake. Spoon some of the cream evenly over the fruit. Top each with the remaining biscuit halves.