Strawberry Shortcake Kabobs

The first time I made these, I baked the cake on tuesday and didn’t serve them until Friday and everyone raved about how moist they were

Ingredients :

• 2 cartons of strawberries (approximately)
• 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

Direction :

1. Combine the cake mix, greek yogurt, egg whites and water in a bowl. Mix until smooth and pour into a greased cake pan or dish. Bake at 350 until toothpick comes out clean or according to directions on the box.
2. While the cake is baking, wash and cut the ends off the strawberries. Once washed and dried, slice each berry into two pieces. Depending on how big you want each kabob to be, you may also want to trim the skewers as well.
3. Once the cake is done baking, let cool for easier handling. I like to bake mine and let it cool overnight (it stays moist for days!). Once cool, cut the cake into square piece. The size is personal preference and how many kabobs you want to make. Place cake and strawberries onto the skewers in an alternate pattern.
4. Once the skewers are done, begin melting the chocolate in a double boiler or microwave. You could use milk or dark chocolate chips, but I like the white. Once melted, drizzle over all of the skewers with a spoon. I line the tray or pan with tinfoil to avoid a big mess.
5. Once all the chocolate is done, let the chocolate cool on the counter or fridge. Serve or wrap up for the next day!

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