Raspberry Cakes for Two
Recipe from Better Homes and Gardens

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

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Servings: Makes 2 cakes
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Romantic Dinners, Shortcake
 
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Ingredients
  • 1/2  an 8-oz. pkg.
    cream cheese, softened
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  • 2  Tbsp.
    butter, softened
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  • 1/4  cup
    lemon curd
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  • 3  Tbsp.
    powdered sugar
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  • 1  4.5-oz. pkg.
    prepared shortcakes
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  • 1/2  cup
    fresh raspberries
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  • 2  Tbsp.
    low-sugar raspberry preserves
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  •  
    Fresh raspberries
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  •  
    Small fresh mint leaves
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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 information
Calories 307, Total Fat 14 g, Saturated Fat 8 g, Cholesterol 61 mg, Sodium 99 mg, Carbohydrate 43 g, Fiber 3 g, Protein 2 g. Daily Values: Vitamin C 0%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet
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