Red, White, and Blueberry Shortcake
Description
Let red, white, and blue fly with this shortcake recipe topped with sweet blueberries, strawberries, and a fluffy mascarpone and cream cheese frosting.
Ingredients
•
1 quart strawberries, sliced
•
1 pint fresh blueberries
•
1/4 cup white sugar
•
1 (8 ounce) package cream cheese, softened
•
1 (7 ounce) container marshmallow creme
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2 1/3 cups baking mix (such as Bisquick ®)
•
1/2 cup milk
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3 tablespoons white sugar
•
3 tablespoons melted butter
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.
2
Combine strawberries, blueberries, and ¼ cup sugar in a bowl until evenly coated; set aside.
3
Combine cream cheese and marshmallow cream in a separate bowl until smooth; set aside.
4
Combine baking mix, milk, 3 tablespoons sugar, and melted butter in a separate bowl until smooth; pour into the prepared baking dish.
5
Bake in the preheated oven until light golden brown on top, 12 to 15 minutes. Cool shortcake in the dish.
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.
7
Chill in the refrigerator before cutting into squares, at least 30 minutes.