Lemon Blueberry Shortcakes

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Lemon Blueberry Shortcakes calories by ingredient


Introduction

Recipe was found in the Reynolds Foil Cookbook. Recipe could be healthier if curd is made from "Eggless Lemon Curd" recipe found on this site - could also use gluten free cake mix or any other healthier cake mix. Recipe was found in the Reynolds Foil Cookbook. Recipe could be healthier if curd is made from "Eggless Lemon Curd" recipe found on this site - could also use gluten free cake mix or any other healthier cake mix.
Number of Servings: 24

Ingredients

    24 Foil Baking Cups
    1 Package (18.25 ounces) vanilla or yellow cake mix
    1 jar (10 Ounces) Lemon Curd
    1 container (8 ounces) frozen whipped topping, thawed,divided (Cool Whip)
    1 cup fresh mixed berries (or berry of choice)

Directions

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.