Red, White, and Blueberry Shortcake So Tasty

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Red, White, and Blueberry Shortcake

"Fruity shortcake it's perfect for patriotic vacations."

Ingredients :

1 quart strawberries, sliced
1 pint fresh blueberries
1/4 cup white sugar
1 (8 ounce) package deal cream cheese, softened
1 (7 ounce) container marshmallow creme
2 1/3 cups baking blend (including Bisquick ®)
half cup milk
3 tablespoons white sugar
3 tablespoons melted butter

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H27M

Preheat oven to 350 tiers F (175 ranges C). Grease an 8x8-inch square baking dish.
Mix strawberries and blueberries with 1/four cup sugar in a bowl, and set aside. Mix the cream cheese with the marshmallow creme in a separate bowl till clean, and set apart. In another bowl, mix the baking blend, milk, 3 tablespoons of sugar, and melted butter into a smooth batter. Pour the batter into the organized baking dish.
Bake within the preheated oven until lightly golden brown on top, 12 to fifteen minutes. Allow to chill in the pan.
Spread the berry aggregate and juice over the cooled shortcake, saving a few pretty berries aside for garnish. With a spatula, gently press down at the berries to allow the juices to soak into the cake. Spread the cream cheese combination over the fruit, and garnish with the reserved berries. Chill in refrigerator for at the least 30 minutes earlier than slicing in squares to serve.

Notes :

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