Email to Cat      

Valentine's Day: Raspberry Cakes for Two

Source of Recipe


Pam Anderson



List of Ingredients



• ½ of an 8-ounce package cream cheese, softened
  
• 2 Tbsp butter, softened
  
• ¼ cup lemon curd
  
• 3 Tbsp powdered sugar
  
• 1 (4.5-ounce) package prepared shortcakes
  
• ½ cup fresh raspberries
  
• .
  
• Fresh raspberries
  
• Small fresh mint leaves
  






Instructions



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 ½ 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.