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Red, White, and Blueberry Shortcake

Red, White, and Blueberry Shortcake

  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    1 h 27 m
Bert

Bert

Fruity shortcake that's perfect for patriotic holidays.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 613 kcal
  • 31%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 88.7g
  • 29%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 777 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.
  2. Mix strawberries and blueberries with 1/4 cup sugar in a bowl, and set aside. Mix the cream cheese with the marshmallow creme in a separate bowl until smooth, and set aside. In another bowl, mix the baking mix, milk, 3 tablespoons of sugar, and melted butter into a smooth batter. Pour the batter into the prepared baking dish.
  3. Bake in the preheated oven until lightly golden brown on top, 12 to 15 minutes. Allow to cool in the pan.
  4. Spread the berry mixture and juice over the cooled shortcake, saving a few pretty berries aside for garnish. With a spatula, gently press down on the berries to allow the juices to soak into the cake. Spread the cream cheese mixture over the fruit, and garnish with the reserved berries. Chill in refrigerator for at least 30 minutes before cutting in squares to serve.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Miss Dusty
16

Miss Dusty

6/1/2010

This recipe was absolutely wonderful! I made it for a family gathering, and there is nothing left! I did have to make a couple of changes, though. Following the recipe, the batter is way too thick to be called a "smooth batter" or to "pour." It was more like bread dough. I added about 1/2 cup more of milk, and it became much easier to handle and pour. I also had to bake it an extra 10 minutes - the inside was still gooey after more than 15 minutes, like an undercooked biscuit. After all was said and done, though, I loved this recipe. It's sweet, but not TOO sweet; the fruit shines!

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