Strawberry Cream Cheese Shortcake

Strawberry Cream Cheese Shortcake

(9 – 12 Servings)



  • 1 cup “JIFFY” Baking Mix
  • 3 Tbsp. sugar
  • 1/4 cup margarine or butter, softened
  • 1/4 cup water


  • 1/2 cup sugar
  • 1/2 cup water
  • 1 Tbsp. corn starch
  • 1/4 cup strawberry gelatin dessert mix


  • 4 oz. cream cheese, softened
  • 1/2 cup powdered sugar


  • 3 cups fresh strawberries, hulled and quartered
  • 1/2 pt. whipping cream
  • 3 Tbsp. powdered sugar


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.

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