Raspberry Cakes for Two

Planning a dinner for two or getting together with an old friend? Add this 30-minute dessert to your menu. It combines shortcake, raspberries, and a hint of lemon.

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7 users rated this recipe an average rating of 3.0
Makes:
4 servings
Yields:
2 cakes
Prep:
30 mins
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Raspberry Cakes for Two

Ingredients
1/2
8 ounce cream cheese, softened
2
tablespoons butter, softened
1/4
cup lemon curd
3
tablespoons powdered sugar
1
4 1/2 ounce package prepared shortcakes
1/2
cup fresh raspberries
2
tablespoons low-sugar raspberry preserves
 
 
Small fresh mint leaves

Directions

  1. For frosting, in small bowl beat cream cheese and butter with electric mixer on medium until smooth. Beat in lemon curd. Add powdered sugar; beat until smooth and fluffy. Set aside.
  2. Place two cakes, well sides up, on two dessert plates. Divide berries, in a single layer, between wells of two cakes. Spoon 1/2 tablespoon preserves over each. Place remaining cakes, well sides down, over filling. Spread frosting on cakes. Serve immediately or refrigerate, loosely covered, up to 48 hours.
  3. To serve, stir remaining raspberry preserves; spoon on cakes. Top with additional raspberries and mint leaves. Makes 2 cakes (4 servings).

Nutrition Facts

(Raspberry Cakes for Two)
    Per serving:
  • 307 kcal cal.,
  • 14 g fat
  • (8 g sat. fat,
  • 61 mg chol.,
  • 99 mg sodium,
  • 43 g carb.,
  • 3 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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