Thursday, June 02, 2011

Strawberry Shortcake



From: Bisquick

3 cups Original Bisquick® mix
1 cup granulated sugar
1/4 cup butter or margarine, softened
1 cup milk
2 teaspoons vanilla
2 eggs

Topping
1 cup whipping cream
1 package (8 oz) cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla
6 cups sliced fresh strawberries (about 2 lb)
Save $$$ on your favorite brands 1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour (or spray pan with baking spray with flour). In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Pour into pan.
2 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3 In chilled small bowl, beat whipping cream on high speed until soft peaks form; set aside. In medium bowl, beat cream cheese, powdered sugar and vanilla on medium speed until well blended. Fold in whipped cream.
4 Frost top of cooled cake with whipped cream mixture. If desired, frosted cake can be refrigerated up to 6 hours. To serve, cut cake into squares; place on individual dessert plates. Top with strawberries.

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