Red, White, and Blueberry Shortcake

Prep Time:
15 mins

Cook Time:
15 mins

Additional Time:
30 mins

Total Time:
1 hr

Servings:
6

Yield:
1 (8×8-inch) dessert

Ingredients

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×8-inch square baking dish.

Combine strawberries, blueberries, and ¼ cup sugar in a bowl until evenly coated; set aside.

Combine cream cheese and marshmallow cream in a separate bowl until smooth; set aside.

Combine baking mix, milk, 3 tablespoons sugar, and melted butter in a separate bowl until smooth; pour into the prepared baking dish.

Bake in the preheated oven until light golden brown on top, 12 to 15 minutes. Cool shortcake in the dish.

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.

Chill in the refrigerator before cutting into squares, at least 30 minutes.

Nutrition Facts (per serving)