Strawberry Shortcake Squares

 

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.