Red, White, and Blueberry Shortcake

Let red, white, and blue fly with this shortcake recipe topped with sweet blueberries, strawberries, and a fluffy mascarpone and cream cheese frosting.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 613 Calories

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 3 tablespoons white sugar
• 3 tablespoons melted butter
• 1 pint fresh blueberries
• 1 quart strawberries, sliced
• 1 (7 ounce) container marshmallow creme
• 0.5 cup milk
• 0.25 cup white sugar
• 2.3333332538605 cups baking mix (such as Bisquick ®)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 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.

Step 7

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