Strawberry Shortcake

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Preparation time: 30
Cooking time: 1hr 30

Serves: 15


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


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.
Make the Most of This Recipe
Make it with peaches, kiwifruit, raspberries or your favorite fruit combo.
Nutrition Information:
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%; Vitamin C 35%; Calcium 8%; Iron 6% Exchanges: 1 1/2 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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