Raspberry Cake Hearts

5 ingredients
2 steps

Ingredients

  • 2 cups fresh or frozen unsweetened raspberries, thawed
  • 2 teaspoons sugar
  • 4 individual cream-filled sponge cakes
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Mint sprigs, optional

Directions

  1. 1
    In a bowl, lightly toss together raspberries and sugar; set aside. Slice two sponge cakes diagonally widthwise in same direction. Slice remaining cakes diagonally in the opposite direction.
  2. 2
    On each of four dessert plates, place two oppositely cut sponge cake wedges together to form a heart. Garnish with whipped topping and reserved raspberry mixture. Add mint if desired.

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