Miniature Lemon-Raspberry Cakes

Miniature Lemon-Raspberry Cakes

Makes 4 double cakes, serving up to 8

Even though these cakes look and taste as if they came from an upscale bakery, they’re actually just raspberry jam and toasted almonds sandwiched between two store-bought shortcakes. The cream cheese frosting, flavored with good jarred lemon curd (located with the jams and jellies in the supermarket), can be whipped up in just minutes. The cakes can be made a couple of days in advance (bring to room temperature before frosting them). The frosted cakes can be covered and set aside at room temperature for several hours. Most people will opt for a half cake, giving you enough for up to 8 servings.


  • 1 package (8 ounces) cream cheese, softened
  • ½ stick (4 tablespoons) butter, softened
  • ½ cup jarred lemon curd
  • 1/3 cup confectioners’ sugar
  • 2 packages (4.5 ounces each) shortcakes (8 cakes)
  • ½ cup low-sugar raspberry jam
  • ¼ cup toasted slivered almonds
  • 1 pint fresh raspberries (optional)


  • Beat cream cheese and butter in a medium bowl with an electric mixer until smooth.
  • Beat in lemon curd, then sugar until light and fluffy.
  • Set 1 cake, well side up, on each of four dessert plates.
  • Spoon 2 tablespoons jam into each well; sprinkle with 1 tablespoon almonds.
  • Top with remaining 4 cakes, well side down.
  • Using a table knife or an offset spatula, frost top and sides with cream cheese mixture, swirling frosting attractively.
  • Serve, garnishing with raspberries, if you like.


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