A touch of melted white chocolate and powdered sugar folded into whipped cream takes this lemony take on strawberry shortcake up a delicious notch.

2 Large Trifle Cups


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

  1. Cut the loaf cakes into bite sized pieces and set aside.
  2. Combine the strawberries and sugar in a medium bowl and let sit for 5 minutes.
  3. Whip the cream, melted chocolate, powdered sugar, and vanilla together to form soft peaks.
  4. 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.
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