Shortcake stuffed Strawberries

Strawberry season has arrived and the 4th of July is only a few days away. I have plans to host a small group of guests at my home for the holiday this year and needed to come up with a simple yet chic dessert, fitting for our celebration. With a fridge full of berries and my favorite dessert in mind, I came up with a simplified bite size version of Strawberry shortcake, ideal for easy entertaining and our holiday of red white and blue.

Shortcake Stuffed Strawberries

Supplies/Ingredients~

Strawberries

Blueberries

Store bought angel food cake

2 tablespoons powdered sugar

1 carton whipping cream

Zest of 1 lemon (optional)

Bakers White chocolate (optional)

Mini star cookie cutter

Toothpicks

Ziplock bag

Directions~

Wash strawberries & blueberries and pat dry.

Using a paring knife, remove the center core of each strawberry and set aside.

Whip heavy cream on high using a stand or hand mixer.

While heavy cream is thickening, zest the lemon and grate one square of bakers white chocolate.

Once whipped cream has thickened, fold in powdered sugar, lemon zest and grated white chocolate and place in a ziplock bag for piping.

Cut a corner off the ziplock and pipe a dollop of whipped cream into each strawberry, filling  3/4 of the way full.

Using a mini star cookie cutter, cut angel food cake into star shapes and insert half way into each filled strawberry.

Skewer one blueberry onto each toothpick and insert diagonally through angel food star.

Cover in plastic and chill until ready to serve.

posh little tip~

Make ahead and serve this delicious dessert at your outdoor Fourth of July celebration. Bite size, easily transported and no utensils necessary. Happy Fourth!