- Yield : 2 servings
- Prep Time : 10m
- Ready In : 10m
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- 1 store-bought pound cake
- 1 pint raspberries
- 2 tablespoons sugar
- 1/2 teaspoon fresh lemon juice
- 1/2 cup chilled whipping cream
Slice pound cake into 4 (1-inch) slices. With a medium-sized heart-shaped cookie cutter, cut out hearts from each slice of pound cake. Set aside.
In a medium bowl combine 1/2 the raspberries and the sugar. Crush berries with a fork. Add remaining raspberries to the bowl. Add the lemon juice and mix well. Whip chilled cream until the soft peak stage.
Using 2 dessert plates, place 1 heart on each plate. Pour 3/4 of the raspberry mixture over each cake. Cover cakes with another pound cake heart. Top with whipped cream and remaining raspberry mixture.