Red, White, and Blueberry Shortcake Recipe

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.

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.

Bake in the preheated oven until lightly golden brown on top 12 to 15 minutes. Allow to cool in the pan.

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.