2 c. biscuit baking mix
2 tbsp. sugar
1/2 c. butter, softened
1/3 c. warm water
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)
1/3 c. bottled lemon juice
1 tsp. vanilla extract
1 qt. (1 1/2 lb.) fresh strawberries, cleaned, hulled and sliced
1 (16 oz.) pkg. prepared strawberry glaze, chilled
Whipped cream or whipped topping

Preheat oven to 400 degrees. In small mixer bowl, combine biscuit mix and sugar. Add butter and water; beat until well blended. Turn into lightly greased 9-inch square baking pan; with floured hands or spoon, press evenly over bottom. Bake 10-12 minutes or until lightly browned. Cool.

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in bottled lemon juice and vanilla. Spread evenly in prepared pan. Chill at least 3 hours or until set.

In bowl, combine strawberries and glaze. Spoon over shortcake. Serve with whipped cream. Cut into squares to serve. Refrigerate leftovers. Makes 9 servings.