Lemon Basil Shooters with Raspberries Zoom

Lemon Basil Shooters with Raspberries Recipe

Serve this tart and sweet treat, with the sophisticated style of a cocktail. It all comes together in Wilton Mini Treat Pops: pound cake glazed in a delicious basil-infused syrup, topped with creamy lemon curd and a juicy raspberry.
Makes: Make 24 Mini Treat Pops.
Skill Level:

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Step 1

In small saucepan, combine 1 tablespoon chopped basil, sugar, water and salt. Cook over medium-low heat until boiling. Remove from heat; cool completely. Strain and discard basil.

Step 2

Cut half of pound cake into 1/2 in. thick slices. Reserve remaining cake for another use. Brush both sides of each slice with basil syrup. Cut into 3/4 in. squares. Place 1 square in bottom of each Mini Treat Pop Container.

Step 3

In small bowl, stir together lemon curd with remaining 1 tablespoon chopped basil until well combined. Spoon or pipe about 1-1/2 teaspoons over cakes.

Step 4

Spoon or pipe about 1 teaspoon whipped topping over lemon curd. Top with fresh raspberry. Brush raspberries with basil syrup. Garnish with additional chopped basil. Refrigerate until ready to serve.

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finely chopped basil, divided + additional for garnish

2 tablespoons finely chopped basil, divided + additional for garnish

granulated sugar

1/4 cup granulated sugar


1/4 cup water

pinch of salt

pinch of salt

Pound Cake

1 - 10 ounce Pound Cake

lemon curd

1 - 10 ounce jar lemon curd

Frozen whipped topping

1 cup Frozen whipped topping (, thawed)

fresh raspberries

24 fresh raspberries




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