Patriotic Pies

These bite-sized treats put a little extra pride into Lemonade Shortcake Cups from Season's Best® Spring/Summer 2013.


  • 2 pkgs (9 oz/275 mL each) white cake mix (see Cook’s Tip)
  • 2/3 cup (150 mL) flour
  • 4 oz (125 g) cream cheese, softened
  • 1/2 cup (125 mL) butter (½ stick), melted
  • 2 1/2 cups (625 mL) thawed frozen whipped topping
  • 1 1/2 cups (375 mL) prepared lemon curd, divided
  • 10 small strawberries, hulled and quartered
  • 36   blueberries
  • 2 tbsp (30 mL) water


  1. Preheat oven to 350ºF (180ºC). Spray cups of a Mini Muffin Pan with nonstick cooking spray. 
  2. Combine cake mix, flour, cream cheese and butter in Classic Batter Bowl; mix until a soft dough forms.
  3. Spoon about 1 tbsp (15 mL) of the dough into each cup of pan (this will make 2 batches). Bake 11-13 minutes or until cups are light golden brown. 
  4. For the filling, in a clean batter bowl, mix whipped topping and ½ cup (125 mL) of the lemon curd until well blended. Add filling to large resealable plastic bag.
  5. Remove pan from the oven. Immediately press down on cups using the end of a wooden spoon to form indentations. Let stand 5 minutes.
  6. Grasp edges of each cup and twist gently to loosen. Remove cups from pan to a cooling rack.
  7. Mix remaining ½ cup (125 mL) lemon curd and water in a small bowl until blended.
  8. Squeeze filling evenly into cups. Spoon lemon curd over filling. Place strawberries and blueberries onto cups and arrange into a flag design.


  • 48  servings of 1 shortcake cup

Nutrients per serving:

Calories 120, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 100 mg, Carbohydrate 16 g, Fiber 0 g, Protein 1 g 

Cook's Tips:

If you can't find a small package of cake mix, 1 2/3 cups (400 mL) of white cake mix from a regular-size package can be used

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