This strawberry Shortcake kabobs are your ticket to turning into a backyard-fish fry legend, ideal for 4th of July some other time you get the hankering to paste shortcake cubes and fruit on a skewer, drizzle with white chocolate and eat your self sick.
The idea is straightforward and may be tailored a myriad of methods. begin with a pan of baked and cooled shortcake or angel meals cake. pick out a few other kebab-worth gadgets, which include beautiful purple strawberries, blueberries, pineapples chunks, and many others – the sky is the limit right here, thread the shortcake cubes and fruit onto the skewers, drizzle with white chocolate sauce and……and also you’re all carried out!
Ingredients
- 2 boxes strawberries
- 1 box of white cake mix
- 3/4 cup of Greek vanilla yogurt
- 2 egg whites
- 1 1/3 cups of water
- 1 bag of white chocolate chips
- Skewers
commands
- integrate the cake mix, greek yogurt, egg whites and water in a bowl.
- blend until easy and pour into a greased cake pan or dish. (9x13)
- Bake at 350 for 20-25min till toothpick comes out easy or according to instructions on the field.
- reduce stems off of strawberries and halve them if want to as a way to create uniform sizes.
- cut shortcake into 2-inch cubes.
- Take skewer and change strawberries and shortcake cubes. (I love to do three or 4 of each in line with stick).
- In a tumbler bowl melt chocolate within the microwave for about minutes stirring each each 30 seconds.
- as soon as fully melted, insert it into a massive plastic bag and cut off the nook tip.
- Drizzle all over kabobs and place in refrigerator to set.
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