Strawberry Cream Cheese Shortcake
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Crisco® Original No-Stick Cooking Spray
2 cups biscuit baking mix
2 tablespoons sugar
1/2 cup butter, softened
1/3 cup warm water
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 quart (about 1 1/2 lbs.) fresh strawberries, cleaned, hulled and sliced
1 (13.5 or 16 oz.) package prepared strawberry glaze, chilled
Frozen whipped topping, thawed or whipped cream
HEAT oven to 400°F. Spray 9-inch square baking pan lightly with no-stick cooking spray.
COMBINE biscuit mix and sugar in medium bowl. Add butter and water; beat until well blended. Turn into prepared pan; press evenly over bottom with floured hands or spoon.
BAKE 10 to 12 minutes or until lightly browned. Cool.
BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla extract. Spread evenly over shortcake layer. Chill at least 3 hours or until set. Cut into squares.
COMBINE strawberries and glaze in medium bowl. Spoon over shortcake just before serving. Garnish with whipped topping.