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Strawberry Shortcake Squares

Strawberry Shortcake Squares

Strawberry Shortcake Squares are so easy to make that you will make them often when strawberries are in season.

Ingredients

Cake

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

Topping

  • 1 cup whipping cream
  • 1 (8 ounce) package cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 6 cups sliced fresh strawberries (about 2 pounds)

Instructions

  1. Heat oven to 350 degrees F. Grease bottom and sides of 13 x 9-inch pan with shortening; lightly flour (or spray pan with baking spray with flour).
  2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Pour into pan.
  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
  4. Cool completely, about 1 hour.
  5. In chilled small bowl, beat whipping cream on high speed until soft peaks form; set aside.
  6. In medium bowl, beat cream cheese, powdered sugar and vanilla extract on medium speed until well blended.
  7. Fold in whipped cream.
  8. Frost top of cooled cake with whipped cream mixture.
  9. If desired, frosted cake can be refrigerated up to 6 hours.
  10. To serve, cut cake into squares; place on individual dessert plates. Top with strawberries.

Prep time 30 Min | Total time 1 Hr 30 Min | Servings 15

Make it with peaches, kiwifruit, raspberries or your favorite fruit combo.

Nutrition Information: 1 Serving (1 Serving) Calories 340 (Calories from Fat 170), Total Fat 18g (Saturated Fat 10g, Trans Fat 1 1/2g), Cholesterol 75mg; Sodium 380mg; Total Carbohydrate 38g (Dietary Fiber 2g, Sugars 21g), Protein 5g

Percent Daily Value*: Vitamin A 10.00%; Vitamin C 35.00%; Calcium 8.00%; Iron 6.00%

Exchanges: 1 1/2 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 3 1/2 Fat Carbohydrate Choices: 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker


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