CAKE:

3 cups Bisquick baking mix
1 cup sugar
1/4 cup (1/2 stick) butter, softened
1 cup milk
2 tsp. vanilla
2 eggs

Preheat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour (or spray pan with Baker's Joy).

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Pour into pan.

Bake at 350°F for 30 to 35 minutes or until toothpick inserted in center comes out clean. Let cool completely, about 1 hour.

TOPPING:

1 cup whipping cream
1 (8 oz.) pkg. cream cheese, softened
1/3 cup confectioners' sugar
1 tsp. vanilla
2 lb. sliced fresh strawberries (about 6 cups)

In chilled small bowl, beat whipping cream on high speed until soft peaks form; set aside.

In medium bowl, beat cream cheese, confectioners' 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 sliced fresh strawberries.

Submitted by: Jeanine Brown