• 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
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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;

Reviews

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