Red, White, and Blueberry Shortcake Friday, July 2, 2010


1 quart strawberries, sliced
1 pint fresh blueberries
1/4 cup white sugar
1 8 oz package cream cheese, softened
1 7 oz container marshmallow creme
2 1/3 cups baking mix
1/2 cup milk
3 TBSP white sugar
3 TBSP melted butter


Preheat oven to 350 deg. Grease a 8 or 9 inch cake pan. 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 TBSP of sugar, and melted butter into a smooth batter. Pour the batter into the prepared cake pan. Bake in the preheated oven until lightly golden brown on top, 12 to 15 minutes. Allow to cool in the pan. Turn the shortcake out and place on a large plate or platter with sides. 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 wedges to serve.


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