Lemon Strawberry Shortcake Cups
Strawberry Shortcake Cups are the perfect simple dessert recipe. These Otis Spunkmeyer LAYERED LEMON STRAWBERRY SHORTCAKE CUPS are super delicious! Layers of lemon cake, strawberries, and cool whip make the best sweet treat for after school or anytime!
- 4 Otis Spunkmeyer Iced Lemon Mini Loaf Cakes
- 10 strawberries hulled and chopped
- 1/4 cup sugar
- 2 cups fresh whipped cream or Cool Whip
- 4 ounces white chocolate melted
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar
Chop the loaf cakes into bite sized pieces and set aside.
Place the strawberries in a medium bowl and pour in the sugar. Stir to combine. Let sit and macerate for about 5 minutes.
Whip together the cool whip (or whipped cream), melted chocolate, powdered sugar, and vanilla. Once smooth and fully combined, set aside.
Start by adding a layer of the Iced Lemon Loaf Cakes to the bottom of your cup or bowl. Use about 1/4 of the cake.
Top with 1/4 of the strawberry mixture, making sure some of the juices come along with the strawberries. YUM!
Top with fresh whipped cream mixture, again about 1/4.
Repeat the steps, stopping with the next layer of whipped cream. Two layers of each ingredient is enough for the trifle.
Repeat with the next cup or bowl. Recipe makes two large trifle cups.
Calories: 270kcal | Carbohydrates: 46g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 26mg | Potassium: 126mg | Sugar: 45g | Vitamin C: 17.7mg | Calcium: 61mg | Iron: 0.2mg