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.
Yields: 9 – 12 Servings
Preheat oven to 400°F. Grease a 9” square pan.
For shortcake, combine baking mix and sugar. Add butter and water. Mix until blended. Spread in bottom of pan.
Bake 14 - 18 minutes or until lightly browned. Cool.
For glaze, combine sugar and cornstarch in a saucepan; add water. Bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Remove from heat. Add gelatin mix and stir until smooth. Set aside and cool to room temperature.
For filling, cream powdered sugar and cream cheese. Set aside.
For whipped cream, beat whipping cream until stiff peaks form. Add powdered sugar. Mix until combined.
To assemble, spread filling on shortcake, place strawberries on top of filling. Pour glaze mixture over strawberries. Chill before serving. Serve with whipped cream.
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