Strawberry Cream Cheese Shortcake

Ingredients: non-stick cooking spray 2 cup biscuit baking mix 2 tablespoon 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
Rated

NUTRITION INFORMATION

Serving Size 1 slice, 1/9 of cake
Calories Per Serving 560
Total Fat 29g
Calories From Fat 260g
Saturated Fat 16g
Trans Fat 0.5g
Cholesterol 65mg
Sodium 490mg
Carbohydrates 70g
Dietary Fiber 2g
Sugar 53g
Protein 8g
Percent Daily Value*: Vitamin A 15%, Calcium 20%, Vitamin C 70%, Iron 6%.

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HEAT oven to 400°F. Spray 9-inch square baking pan lightly with no-stick cooking spray.

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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.

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BAKE 10 to 12 minutes or until lightly browned. Cool.

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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.

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COMBINE strawberries and glaze in medium bowl. Spoon over shortcake just before serving. Garnish with whipped topping.

NUTRITION INFORMATION

Serving Size 1 slice, 1/9 of cake
Calories Per Serving 560
Total Fat 29g
Calories From Fat 260g
Saturated Fat 16g
Trans Fat 0.5g
Cholesterol 65mg
Sodium 490mg
Carbohydrates 70g
Dietary Fiber 2g
Sugar 53g
Protein 8g
Percent Daily Value*: Vitamin A 15%, Calcium 20%, Vitamin C 70%, Iron 6%.

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Strawberry Cream Cheese Shortcake

Strawberry Cream Cheese Shortcake

Ingredients

Instructions

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