Red, White, and Blueberry Shortcake

Red, White, and Blueberry Shortcake

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"Fruity shortcake that's perfect for patriotic holidays."
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1 h 27 m servings 613 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 613 kcal
  • 31%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 88.7g
  • 29%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 777 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.
  2. 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 tablespoons of sugar, and melted butter into a smooth batter. Pour the batter into the prepared baking dish.
  3. Bake in the preheated oven until lightly golden brown on top, 12 to 15 minutes. Allow to cool in the pan.
  4. 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 squares to serve.



This recipe was absolutely wonderful! I made it for a family gathering, and there is nothing left! I did have to make a couple of changes, though. Following the recipe, the batter is way too ...

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