This fruity red, white, and blueberry shortcake recipe is perfect for patriotic holidays.
Ingredients
- 1 quart strawberries , sliced
- 1 pint fresh blueberries
- 0.25 cups white sugar
- 1 package cream cheese , 8 ounce
- 1 container marshmallow cream , 7 ounce
- 2.33 cups baking mix , such as Bisquick
- 0.5 cups milk
- 3 tablespoons white sugar
- 3 tablespoons butter , melted
Instructions
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1
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.
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2
Combine strawberries, blueberries, and ¼ cup sugar in a bowl until evenly coated; set aside.
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3
Combine cream cheese and marshmallow cream in a separate bowl until smooth; set aside.
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4
Combine baking mix, milk, 3 tablespoons sugar, and melted butter in a separate bowl until smooth; pour into the prepared baking dish.
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5
Bake in the preheated oven until light golden brown on top, 12 to 15 minutes. Cool shortcake in the dish.
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6
Spread berry mixture and juice over cooled shortcake, reserving a few pretty berries for garnish. Gently press down on berries with a spatula to allow juices to soak into cake; spread cream cheese mixture over top. Garnish with reserved berries.
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7
Chill in the refrigerator before cutting into squares, at least 30 minutes.
Nutrition Facts
Per serving
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