Raspberry-Lemonade Shortcakes

A slimmed-down version of classic hot-milk sponge cake makes this raspberry variation of a summertime favorite low in calories and fat yet oh, so luscious.

Raspberry-Lemonade Shortcakes
Prep Time:
35 mins
Stand Time:
30 mins
Bake Time:
20 mins
Cool Time:
10 mins
Total Time:
35 mins


  • 2 eggs

  • 1 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon finely shredded lemon peel

  • ¾ cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar

  • ½ cup fat-free milk

  • 2 tablespoon tub-style 60 to 70 percent vegetable oil spread

  • 1 recipe Raspberry-Lemonade Sauce

  • Small lemon wedges (optional)

  • Fresh mint leaves (optional)

Raspberry Lemonade Sauce

  • 3 cup fresh or frozen raspberries

  • cup sugar

  • ¾ teaspoon cornstarch

  • ½ teaspoon finely shredded lemon peel

  • 4 cup fresh or frozen (thawed and drained) raspberries


  1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 9x9x2-inch baking pan. Line pan with waxed paper. Grease and flour waxed paper; set pan aside. In a small bowl stir together flour, baking powder, and lemon peel; set aside.

  2. Preheat oven to 350°F. In a medium bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined.

  3. In a small saucepan heat and stir milk and vegetable oil spread until spread melts; add to batter, beating until combined. Pour batter into prepared pan.

  4. Bake for 20 to 25 minutes or until a toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Invert cake onto a wire rack lined with waxed paper; carefully peel off top waxed paper and cool completely.

  5. Cut cake into 12 pieces. Split each cake piece in half horizontally. Place cake piece bottoms on individual dessert plates. Spoon half of the Raspberry-Lemonade Sauce over cake bottoms. Top with cake piece tops. Spoon remaining sauce onto cakes. If desired, garnish with lemon wedges and mint leaves.

Raspberry Lemonade Sauce

  1. Place the 3 cups fresh or frozen raspberries in a medium bowl. (Thaw frozen raspberries in the bowl, if using; do not drain.) Mash berries with a potato masher. In a small saucepan combine sugar,** cornstarch, and lemon peel. Add mashed raspberries. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Remove from heat. Cool about 10 minutes. Stir in the 4 cups fresh or frozen (thawed and drained) raspberries. Makes about 3-1/2 cups.

*Sugar Substitutes:

Choose Splenda Sugar Blend. Follow package directions to use product amount equivalent to 3/4 cup sugar. Per serving with sugar substitute: Same as original, except 156 cal., 29 g carb. Exchanges: 1.5 carb. Carb choices: 2.


We do not recommend a sugar substitute for the sauce.

Nutrition Facts (per serving)

175 Calories
3g Fat
35g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 175
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 35mg 12%
Sodium 49mg 2%
Total Carbohydrate 35g 13%
Protein 3g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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