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A grown-up version of shortcake, this butter cake is so simple that we decided to finish it with nothing more than berries and a whipped cream topping, making it one of the easiest cakes ever.
What to buy: We prefer almond extract in the filling, but if you only have vanilla extract on hand, add 1/2 teaspoon to the cake and 1/2 teaspoon to the filling.
If you don’t have any mascarpone or can’t find it at the grocery store, use cream cheese instead; it will have a more distinct flavor but be just as good.
This recipe was featured as part of our Oh, Crap! It’s Mother’s Day! story.
For the filling:
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...