These babies may be small BUT they pack a powerful BAM POW KABOOM flavor punch! I love, love, love, entertaining and I love, love, love, when people are smitten with my presentation and flavor! This recipe rocks with it! AND since these dessert shots are tiny, you create portion control. Although I normally eat two or three then work it off at Zumba the next day! This dessert presents just enough magic to make this a must make dessert for your next gathering!!
OH YEAH BABY!
Just Baking Up a Cake!!!
Perfectly Diced Strawberries
Extra Whipped Cream Now ~ Zumba Later!!
Lemon Strawberry Dessert Shots
1 Box of Lemon Cake Mix + ingredients listed on back of box + 1 2.9 oz. box of lemon pudding powder
1 12 oz. round container whipped cream
1 16 oz. container sour cream
1 2.9 oz. box vanilla pudding
2 cups Strawberries (cleaned and diced)
2 cups water
1 tbsp. corn starch + 2 tbsp. water (mixed together)
1-2 tsp. red food coloring
READY, SET GO:
Cook lemon cake according to the box instructions + plus add powder from lemon pudding when mixing ingredients before baking, after baking allow to completely cool
Add diced strawberries to 2 cups of boiling water, turn heat to medium and allow to cook 2-4 minutes
Add sugar and corn starch, red food coloring and stir – allow to cook an additional 1-2 minutes, turn heat off and allow to completely cool to make strawberry mixture
Add whipped cream, sour cream and lemon pudding powder (do not make the pudding) to a large bowl and whisk until incorporated to make sweet whipped cream
Let’s Layer the Dessert Shots – Cut cake into small squares (small enough to fit in your serving glasses, I used a 4.8 oz. glass), drizzle strawberry mixture on top of cake, use a piping bag to pipe sweet whipped cream on top of strawberries, add more layers if you desire and extra sweet whipped cream is optional for heightened sweetness!
Sizzle Sizzle Baby