Skinny Strawberry Shortcake Squares Recipes

SKINNY STRAWBERRY SHORTCAKE SQUARES

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.

STRAWBERRY SHORTCAKE SQUARES

Steps:

• Crush 40 Vanilla wafers and mix with 3 tablespoons of the sugar and the melted butter until well blended.
• Press firmly into 13x9 baking pan and set aside.
• Pour milk into large bowl and add pedding mixes. Beat with whisk for 2 minutes or until well blended.
• Gently stir(fold) in Cool whip.
• Spread HALF of the pudding mixture over the crust.
• Top with remaining 24 vanilla wafers(whole not crushed).
• Spread remaining pudding mixture over the wafers.
• Refrigerate at least 3 hours.
• Meanwhile toss sliced strawberries with remaining 1 tablespoon of sugar. Cover and refrigerate until ready to serve.
• Cut into 16-24 squares and serve each topped with about 2 tablespoons of the sweetened strawberries. Refrigerate any leftover.

STRAWBERRY SHORTCAKE SQUARES

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.