Red White And Blue Strawberry Shortcake Recipes

Steps:

• 1. Clean strawberries and blueberries. Set blueberries aside.
• 2. Pare off stem tops of strawberries.
• 3. Cut the tip of the strawberry off so they can sit up on the plate. Using a paring knife or a melon baller, scoop out inside flesh of the strawberries. Put the bits of strawberry in a bowl.
• 4. Dice or shred cakes into small bits and add to strawberry flesh into bowl. Stir.
• 5. Stuff the strawberries with cake mixture.
• 6. Top with whipped cream and add a blueberry. Enjoy!
• 7. Variations: Discard strawberry flesh and use only cake bits. A JIFFY yellow cake mix, baked according to package directions may be used for the cake. Add a splash of either almond flavoring, extract or Amaretto to strawberry flesh before stirring in cake bits. Sweeten the strawberry flesh with just a little bit of sugar or artificial sweetener. Use one of the strawberry filler recipes on JAP and dollop on top of cake filler, top with whipped cream and blueberry.

Steps:

• Prepare cake batter and bake per package directions for a 13x9 cake. Cool completely on a wire rack. In a medium bowl, whisk the pudding mix and milk together until smooth and pudding is set. With a spatula, gently fold in the Cool Whip. Refrigerate while cake cools. When cake is completely cool, spread the pudding mixture evenly over the top. Arrange the blueberries and strawberries in a flag design on top. Keep refrigerated.

Steps:

• Mix strawberries and 1 1/2 cups sugar. Let stand 1 hour.
• Heat oven to 425°F. Mix Bisquick mix, milk, cherries, 6 tablespoons sugar and the butter until soft dough forms.
• Gently smooth dough into ball on surface sprinkled lightly with Bisquick mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with floured 3-inch star-shaped or round cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
• Stir blueberries into strawberries. Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff. Split shortcakes in half. Fill and top with berries and whipped cream.

Steps:

• 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.