Blueberry and Peach Shortcake

Blueberry and Peach Shortcake

"Sponge cake is topped with a cream filling and blueberry sauce, then crowned with sliced peaches for a stunning dessert."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

15 m servings 438 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 42.2g
  • 14%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

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.

Directions

Print
  • Prep

  • Ready In

  1. In large bowl, beat cream cheese until fluffy. Gradually combine sweetened condensed milk until smooth. Stir in 1/3 cup lemon juice and vanilla. Spread on cake; chill.
  2. In small saucepan, mix sugar, cornstarch, water and remaining 1 tablespoon lemon juice. Cook and stir until thickened. Add blueberries; cook until bubbly. Chill.
  3. Before serving, top cake with peach slices and blueberry sauce. Store leftovers covered in refrigerator.

Reviews

0

Other stories that may interest you