Ingredients for Raspberry Cakes For Two
- 4 ounces (113g) softened cream cheese
- 2 tablespoons (1 ounce/28g) softened butter
- 1/4 cup (57g) lemon curd
- 2 cups (200g) powdered sugar
- Shortcakes
- Fresh Raspberry
- Low Sugar Raspberry Preserves
- Mint Leaf
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How to Make Raspberry Cakes For Two
- **Prepare the Frosting:** In a small bowl, beat 4 ounces (113g) of softened cream cheese and 2 tablespoons (1 ounce/28g) of softened butter with an electric mixer on medium speed until smooth and creamy.
- **Add Lemon Curd:** Beat in 1/4 cup (57g) of lemon curd until well combined.
- **Sweeten:** Gradually add 2 cups (200g) of powdered sugar, beating until smooth and fluffy.
- **Set Aside:** Set the frosting aside.
- **Assemble the Cakes:** Place two store-bought shortcakes, well-sides up, on dessert plates.
- **Layer Raspberries:** Divide 1/2 cup (70g) fresh raspberries in a single layer between the wells of the two cakes.
- **Add Preserves:** Spoon 1 tablespoon of raspberry preserves over the raspberries on each cake.
- **Top with Shortcakes:** Place the remaining shortcakes, well-sides down, on top of the filling.
- **Frost:** Spread the prepared frosting evenly over the top of the cakes.
- **Serve:** Serve immediately or refrigerate, loosely covered, for up to 48 hours.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
26g
Fat
49g
Carbs
2g
