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.

Raspberry Cakes for Two
Prep Time:
30 mins
Total Time:
30 mins
2 cakes


  • ½ 8 ounce cream cheese, softened

  • 2 tablespoon butter, softened

  • ¼ cup lemon curd

  • 3 tablespoon powdered sugar

  • 1 4.5 ounce package prepared shortcakes

  • ½ cup fresh raspberries

  • 2 tablespoon low-sugar raspberry preserves

  • Fresh raspberries

  • Small fresh mint leaves


  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 (per serving)

307 Calories
14g Fat
43g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 307
% Daily Value *
Total Fat 14g 18%
Saturated Fat 8g 40%
Cholesterol 61mg 20%
Sodium 99mg 4%
Total Carbohydrate 43g 16%
Protein 2g
Vitamin C 2.4mg 12%
Calcium 20.2mg 2%
Iron 0.5mg 3%

*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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