Strawberry Shortcake Squares

INGREDIENTS:

• Cake
• 3 c. Shirley J Universal Biscuit And Baking Mix
• 1 c. Granulated Sugar
• 1/4 c. Butter, Softened
• 1 c. Milk
• 2 tsp Vanilla
• 2 Eggs
• Topping
• 1 c. Whipping Cream
• 1- 8 oz. package Cream Cheese, Softened
• 1/3 c. Powdered Sugar
• 1 tsp Vanilla
• 6 c. Fresh Strawberries (sliced)

DIRECTIONS:

Pre- heat oven to 350 degrees. Grease bottom and sides of 13x9 inch pan, 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 often. Pour into pan. Bake 27 to 30 minutes or until toothpick inserted in center comes clean. Cool completely, about 1 hour. 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 whipping cream. Frost top of cooled cake with whipped cream mixture. If desired, frosted cake can be refrigerated up to 6 hours. To serve, cut frosted cake into squares, top with strawberries and serve immediately.