Strawberry Shortcake Squares Recipes

Ingredients Strawberry Shortcake Squares

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

Topping
1cup whipping cream
1package (8 oz) cream cheese, softened
1/3cup powdered sugar
1teaspoon vanilla
6cups sliced fresh strawberries (about 2 lb)

Method Strawberry Shortcake Squares

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.

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Mexican Cinnamon Brownies Recipes

Ingredients Mexican Cinnamon Brownies

• 1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
• Water, vegetable oil and eggs called for on brownie mix box
• 1 1/2 teaspoons ground cinnamon

Method Mexican Cinnamon Brownies

1. Heat oven to 350°F. Spray bottom of 8x8-inch square pan with cooking spray.
2. In medium bowl, stir all ingredients until well blended. Spread in pan.
3. Bake as directed on box for 8x8-inch square pan. Cool; cut into 4 rows by 4 rows.

Tips : Using a plastic knife when cutting the brownies helps prevent them from sticking to the knife.

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