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A touch of melted white chocolate and powdered sugar folded into whipped cream takes this lemony take on strawberry shortcake up a delicious notch.
Makes
2 Large Trifle Cups
Ingredients
4 Otis Spunkmeyer® Iced Lemon Mini Loaf Cakes
10 strawberries, hulled and chopped
1/4 cup granulated sugar
1½ cups whipping cream or whipped topping
4 ounces white chocolate, melted and cooled
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
Preparation
- Cut the loaf cakes into bite sized pieces and set aside.
- Combine the strawberries and sugar in a medium bowl and let sit for 5 minutes.
- Whip the cream, melted chocolate, powdered sugar, and vanilla together to form soft peaks.
- Layer ¼ quarter of the cake pieces in the bottom of 2 cups or bowls. Top each serving with 1/4 of the strawberry mixture and ¼ of the whipped cream. Repeat with another layer of cake, berries and cream. Chill until ready to serve.
