Lemon Blueberry Shortcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
24 Foil Baking Cups1 Package (18.25 ounces) vanilla or yellow cake mix1 jar (10 Ounces) Lemon Curd1 container (8 ounces) frozen whipped topping, thawed,divided (Cool Whip)1 cup fresh mixed berries (or berry of choice)
Preheat Oven to 350 F. Place Foil Baking Cups on a cookie sheet with sides, set aside.
Prepare cake mix following package directions for 24 cupcakes.
Spoon Cake Batter into baking cups
Bake 17 to 22 min. Cool
Mix lemon curd and 1 cup whipped topping in a medium bowl until will blended; set aside.
Cut the top off of each shortcake; set aside.
Spoon about 1 tablespoon lemon mixture onto each shortcake; top with berries.
Place top of shortcake over berries. Serve with remaining whipped topping
Number of Servings: 24
Recipe submitted by SparkPeople user JGOLD910.
Prepare cake mix following package directions for 24 cupcakes.
Spoon Cake Batter into baking cups
Bake 17 to 22 min. Cool
Mix lemon curd and 1 cup whipped topping in a medium bowl until will blended; set aside.
Cut the top off of each shortcake; set aside.
Spoon about 1 tablespoon lemon mixture onto each shortcake; top with berries.
Place top of shortcake over berries. Serve with remaining whipped topping
Number of Servings: 24
Recipe submitted by SparkPeople user JGOLD910.
Nutritional Info Amount Per Serving
- Calories: 147.2
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 143.1 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 0.2 g
- Protein: 0.9 g
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