Raspberry Almond Shortbread Cake

Oh people! THIS cake is off the hook! 🎂
I’ve made it a couple of times… with NO leftovers — which is honestly a good thing, or I’d eat them all!

The original recipe calls for fancy Walkers shortbread cookies, but unless you want to drop $50 to make this cake, grab Peek Freens instead — they work just fine (and are half the price).

This cake sets up overnight, so any cookie you use will soften perfectly.
I WANT you to make this — and I WANT you to tell me how utterly delicious it is!
You won’t be able to wait to BITE it! ❤️

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Ingredients 🍰

Cake Layers

• 12 oz cream cheese, room temperature
• ¾ cup sugar
• ½ cup + 2 Tbsp milk, divided
• 2½ cups heavy whipping cream, cold
• 1¼ cups powdered sugar
• 2½ tsp almond extract
• 3 Tbsp raspberry jam
• 4 oz fresh raspberries, chopped
• Five 4.7 oz boxes Walkers Shortbread (or Peek Freens Shortbread)

Raspberry Whipped Cream

• ¾ cup heavy whipping cream, cold
• 6 Tbsp powdered sugar
• 1½ Tbsp raspberry jam
• Fresh raspberries (for topping)

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Instructions 👩‍🍳

1. Line a 9-inch springform pan with parchment paper that extends about 1″ above the rim.
2. Make the mousse: Beat cream cheese and sugar together until smooth.
3. Add 2 Tbsp milk and beat again until creamy. Set aside.
4. In another bowl, whip the heavy cream and powdered sugar until stiff peaks form.
5. Fold whipped cream into cream cheese mixture gently.
6. Divide into two bowls — ⅔ in one bowl, ⅓ in the other.
7. Fold almond extract into the larger bowl.
8. Fold raspberry jam + chopped raspberries into the smaller bowl.
9. Pour the remaining ½ cup milk into a small bowl.
10. Dip shortbread cookies into milk and arrange a single layer at the bottom of your pan.
11. Spread half the almond mousse evenly over cookies.
12. Add another dipped cookie layer.
13. Spread the raspberry mousse on top.
14. Add another dipped cookie layer.
15. Finish with the remaining almond mousse on top.
16. Cover and refrigerate 4–5 hours or overnight until firm.
17. Remove from pan and place on a serving plate.
18. Make the topping: Whip cream, powdered sugar, and raspberry jam until stiff peaks form.
19. Pipe swirls of whipped cream around the top edge.
20. Garnish with fresh raspberries and refrigerate until serving.

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Notes 📝

This dessert is light, creamy, and show-stopping — perfect for guests or birthdays.
You can play with flavors too: try lemon curd, strawberry jam, or blueberry jam variations.

Recipe credit: Life, Love and Sugar