Triple Berry Cream Cheese Shortcake
This shortcake is the best! It's swirled with baked cheesecake filling every nook and cranny with delicious little bits of heavenly luscious cream cheese.
Ingredients
- 3 Cups Strawberries sliced thinly
- 1 Cup Blueberries
- 2 Cups Raspberries or Blackberries
- 3/4 Cup Sugar
Shortcake
- 2 cups Bisquick
- 2/3 cup milk
- 3 Tablespoons Sugar
- 4 Tablespoons melted butter
Cream Cheese Mixture
- 1/2 cup spreadable original cream cheese
- 3 Tablespoons sugar
- Half a beaten egg
- Whipped Cream for garnish
Instructions
Berries
- Mix all berries in a large bowl and gently toss with sugar. Cover and keep in refrigerator until ready to serve.
Shortcake
- Grease a 8 x 8 glass baking dish. Preheat oven to 350°.
- In a medium bowl mix together 2 cups of Bisquick, 3 Tablespoons of sugar, 4 Tablespoons of melted butter, and 2/3 cups of milk. Mix until sticky moist dough forms. If needed add more milk until cake batter is thick but spreadable.
- Spread shortcake in the greased 8 x 8 baking dish.
Cream Cheese Swirl
- In a small bowl mix together 1/2 cup of spreadable cream cheese, 3 Tablespoons of sugar, and half of a whipped large egg.
- Beat till smooth.
- Place large spoonfuls of cream cheese mixture on top of the shortcake batter. (You may not use all the cream cheese topping.) Using a butter knife swirl cream cheese mixture through the shortcake batter. Most of the cream cheese topping will stay on top. Swirl the best you can.
- Place baking dish in preheated oven.
- Bake for 25-30 minutes until sharp knife inserted comes out clean.
- Allow to cool briefly. Cut into 9 squares. Slice in square in half. Place a scoop of berries. Place top on top of first layer of berries. Top with more berries and whipped cream.
Nutrition
Serving: 1slice of shortcakeCalories: 359kcalCarbohydrates: 54gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 6gCholesterol: 39mgSodium: 438mgFiber: 4gSugar: 34g
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