Recipe by Bert
"Fruity shortcake that's perfect for patriotic holidays."
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1 (8 ounce) package
cream cheese, softened
1 (7 ounce) container
2 1/3 cups
baking mix (such as Bisquick ®)
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 thick to be called a "smooth batter" or to "pour." It was more like bread dough. I added about 1/2 cup more of milk, and it became much easier to handle and pour. I also had to bake it an extra 10 minutes - the inside was still gooey after more than 15 minutes, like an undercooked biscuit. After all was said and done, though, I loved this recipe. It's sweet, but not TOO sweet; the fruit shines!
* Percent Daily Values are based on a 2,000 calorie diet.
Red, White, and Blueberry Shortcake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 241
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