Skinny Strawberry Shortcake Squares Recipes

STRAWBERRY SHORTCAKE SQUARES

Strawberry Shortcake Squares image

Try a no-fuss way to make a classic strawberry dessert that serves a crowd of 15.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 15

Number Of Ingredients 11

Ingredients

3 cups Original Bisquick™ mix
1 cup granulated sugar
1/4 cup butter or margarine, softened
1 cup milk
2 teaspoons vanilla
2 eggs
1 cup whipping cream
1 package (8 oz) cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla
6 cups sliced fresh strawberries (about 2 lb)

Steps:

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.
Bake 30 to 35 minutes or until toothpick inserted in center comes out 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 whipped cream.
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.

Nutrition Facts : Calories 340, Carbohydrate 38 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 21 g, TransFat 1 1/2 g

SKINNY STRAWBERRY SHORTCAKE SQUARES

Skinny Strawberry Shortcake Squares image

This fresh summertime favorite is made easier using Bisquick™, and this version has 67% less fat and 29% fewer calories than the original recipe.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 15

Number Of Ingredients 12

Ingredients

3 cups Bisquick™ Heart Smart™ pancake & baking mix
1 cup sugar
2 tablespoons canola oil or 1/4 cup unsweetened applesauce
1 cup fat-free (skim) milk
2 teaspoons vanilla
1 whole egg
1 egg white
6 cups sliced fresh strawberries
2 tablespoons sugar
2 tablespoons water
1 teaspoon lemon juice
1 container (8 oz) Cool Whip lite frozen whipped topping or Cool Whip fat-free frozen whipped topping, thawed

Steps:

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Pour into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In medium bowl, mix strawberries, 2 tablespoons sugar, the water and lemon juice. Cover; refrigerate 30 minutes to 1 hour.
To serve, cut cake into squares; place on individual dessert plates. Top each serving with strawberries and whipped topping.

Nutrition Facts : Calories 230, Carbohydrate 41 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 25 g, TransFat 0 g

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