Strawberry Cream Cheese Shortcake made with “JIFFY” Baking Mix works with breakfast, lunch, dinner, or all by itself. It’s a simple, old fashioned favorite.
Recipe courtesy of “JIFFY” Mixes /Chelsea Milling Company
Strawberry Cream Cheese Shortcake
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- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Yield
- 9" pan
- Difficulty Level Intermediate
Ingredients
- Crust:
- 1 cup “JIFFY” Baking Mix
- 3 tablespoon sugar
- 1/4 cup margarine or butter, softened
- 1/4 cup water
- Glaze:
- 1/2 cup sugar
- 1/2 cup water
- 1 tablespoon corn starch
- 1/4 cup strawberry gelatin dessert mix
- Filling:
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- Topping:
- 3 cups fresh strawberries, hulled and quartered
- 1/2 pt. whipping cream
- 3 Tbsp. powdered sugar
Instructions
- Preheat oven to 400°F. Grease a 9” square pan.
- For glaze, in sauce pan combine sugar and cornstarch; add water.
- Over medium heat, bring to a boil for 1 minute stirring constantly. Remove from heat. Add gelatin mix and stir until smooth. Cool to room temperature.
- For crust, combine baking mix and sugar. Add margarine or butter and water. Mix until blended.
- Spread in bottom of pan. Bake 14 – 18 minutes or until lightly browned. Cool.
- For filling, cream powdered sugar and cream cheese. Spread over crust.
- For topping, beat whipping cream until stiff peaks form. Add powdered sugar. Mix until combined. Chill in refrigerator.
- Place strawberries on top of filling. Pour glaze mixture over strawberries. Chill before serving. Serve with whipped cream.
- Servings : 9-12
- Course : Dessert
- Recipe Type : BreakfastDessertsEasterValentines
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