Ingredients
- 1/2- 8 ounce cream cheese, softened
- 2 tablespoons butter, softened
- 1/4 cup lemon curd
- 3 tablespoons powdered sugar
- 1- 4 1/2 ounce package prepared shortcakes
- 1/2 cup fresh raspberries
- 2 tablespoons low-sugar raspberry preserves
- Fresh raspberries
- Small fresh mint leaves
Directions
- 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.
- 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.
- To serve, stir remaining raspberry preserves; spoon on cakes. Top with additional raspberries and mint leaves. Makes 2 cakes (4 servings).
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