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 Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...
by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...