Raspberry Cakes For Two - cooking recipe

Ingredients

4 ounces 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 raspberry
2 tablespoons low-sugar raspberry preserves
fresh raspberry
1 small mint leaf

Preparation

for frosting, in small bowl beat cream cheese and butter with electric mixer on medium heat 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 of 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. Makes 2 cakes (4 servings).