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| 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 it with peaches, kiwifruit, raspberries or your favorite fruit combo. |
Nutrition Information:
340 ( 170); 18g ( 10g, 1 1/2g); 75mg; 380mg; 38g ( 2g, 21g); 5g 10%; 35%; 8%; 6% 1 1/2 ; 1/2 ; 1/2 ; 0 ; 3 1/2 2 1/2