• 6 Ratings

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.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • To serve, stir remaining raspberry preserves; spoon on cakes. Top with additional raspberries and mint leaves. Makes 2 cakes (4 servings).

Nutrition Facts

307 calories; 14 g total fat; 8 g saturated fat; 61 mg cholesterol; 99 mg sodium. 43 g carbohydrates; 3 g fiber; 2 g protein; 340 IU vitamin a; 2 mg vitamin c; 20 mg calcium; 1 mg iron;


6 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1