These Strawberry Shortcake Kabobs are everything you love about classic strawberry shortcake — but reinvented into playful, party-ready skewers you can serve (and eat!) with zero fuss. Each kabob layers juicy strawberries with buttery cake cubes and a generous swirl of whipped cream, finished with a drizzle of white chocolate if you’re feeling extra. This treat makes any gathering instantly sweeter, whether it’s a summer barbecue, birthday bash, or just a weeknight when you need a little joy. They’re pure, strawberry-studded happiness on a stick!
Ingredients You’ll Need
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Ingredients:
- 1 pound fresh strawberries (hulled and halved)
- 1 prepared pound cake or angel food cake (cut into 1-inch cubes)
- 1 cup whipped cream or whipped topping
- 1/2 cup white chocolate chips (optional, for drizzle)
- 10–12 wooden skewers
How to Make Strawberry Shortcake Kabobs
Step 1: Prep Your Ingredients
Begin by hulling and halving your fresh strawberries, aiming for even pieces that will stack nicely on the skewers. Cut your pound cake or angel food cake into generous 1-inch cubes. If you’re using whipped cream, make sure it’s prepped and cold — you’ll want to serve it right away for that perfect pillowy texture.
Step 2: Assemble the Kabobs
Take a wooden skewer and start threading a strawberry half, followed by a cake cube, then another strawberry, and so on. Feel free to start and end with strawberries for a little color pop at both edges. Alternate for both balance and beauty — you should get about 10–12 kabobs, depending on skewer length. Lay your finished kabobs on a serving platter as you go.
Step 3: Add White Chocolate Drizzle (Optional)
If you’re going for that chef’s kiss finish, place your white chocolate chips in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each interval, until everything is gloriously smooth and melted. Use a spoon or fork to artistically drizzle the white chocolate over your kabobs — get creative, no two kabobs will look the same!
Step 4: Serve with Whipped Cream
Just before serving, add a generous dollop (or side) of whipped cream to your platter. Dip, swirl, or spoon it onto each bite — whichever way you love. The coolness of the cream with the lush fruit and cake makes every bite a mini celebration.
How to Serve Strawberry Shortcake Kabobs
Garnishes
Amp up the freshness and fun by sprinkling your Strawberry Shortcake Kabobs with a dusting of powdered sugar, a few mint leaves, or even a handful of extra berries beside your platter. The bright colors and zingy herbs complement the rich sweetness beautifully.
Side Dishes
Pair these kabobs with a crisp fruit salad, a scoop of vanilla ice cream, or a refreshing lemonade punch. The kabobs themselves are light enough to sit alongside almost any dessert or snack, making them the ultimate crowd-pleaser for picnics and potlucks.
Creative Ways to Present
Transform your serving platter by nestling the kabobs upright in a vase, mason jar, or even poked firmly into a watermelon half for a dramatic, edible centerpiece. For parties, consider wrapping individual kabobs in wax paper so guests can grab and go — perfect for mingling!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Strawberry Shortcake Kabobs (it happens, but not often!), store them in an airtight container in the fridge. Place a sheet of parchment or wax paper between layers to keep everything from sticking. They’re best enjoyed within 24 hours for maximum freshness.
Freezing
Freezing isn’t recommended for this recipe, as thawed strawberries and cake can become soggy and lose their delightful texture. If you really want to plan ahead, you can prepare the cake cubes and freeze those separately, then assemble when ready to serve.
Reheating
No reheating necessary here! These kabobs are served chilled or at room temperature. If they’ve been in the fridge, just let them sit out for a few minutes before serving to take the chill off the cake and strawberries.
FAQs
Can I use other fruits in my Strawberry Shortcake Kabobs?
Absolutely! Blueberries, raspberries, or banana slices all work beautifully. Just keep in mind that juicier or softer fruits might make the kabobs a bit messier, so stick with ones that hold their shape well if you’re making these ahead.
What kind of cake is best for this recipe?
Both pound cake and angel food cake are great choices for Strawberry Shortcake Kabobs. Pound cake is richer and buttery, while angel food cake keeps things light and spongy. Homemade or store-bought both work — it’s all about personal preference!
How far in advance can I assemble the kabobs?
You can assemble the kabobs up to a few hours before serving. Keep them in the refrigerator, covered, for best results. Add whipped cream and any final garnishes just before serving so everything stays fresh and beautiful.
Can I make these kabobs gluten-free?
Absolutely! Simply swap out the pound cake or angel food cake for your favorite gluten-free version. The assembly and flavors remain the same, making these perfect for guests with gluten sensitivities.
Do I need to use white chocolate drizzle?
Not at all! The white chocolate drizzle is a fun touch, but if you prefer, you can skip it or use dark chocolate or even caramel sauce instead. The kabobs are delicious either way.
Final Thoughts
If you’re looking for a crowd-pleasing treat that’s as fun to make as it is to eat, these Strawberry Shortcake Kabobs are sure to become your new go-to. They’re quick, festive, and bursting with flavor — give them a try and watch everyone light up with excitement!
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Strawberry Shortcake Kabobs Recipe
- Total Time: 15 minutes
- Yield: 10–12 kabobs 1x
- Diet: Vegetarian
Description
These Strawberry Shortcake Kabobs are a delightful twist on the classic dessert, perfect for summer gatherings. Juicy strawberries and fluffy cake, drizzled with white chocolate, make for a fun and tasty treat.
Ingredients
Ingredients:
- 1 pound fresh strawberries (hulled and halved)
- 1 prepared pound cake or angel food cake (cut into 1-inch cubes)
- 1 cup whipped cream or whipped topping
- 1/2 cup white chocolate chips (optional, for drizzle)
- 10–12 wooden skewers
Instructions
- Thread cake cubes and strawberry halves alternately onto each skewer.
- Arrange the assembled kabobs on a serving platter.
- If using, melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
- Serve immediately with a dollop or side of whipped cream for dipping.
Starting and ending with strawberries if desired.
Drizzle the melted white chocolate over the kabobs.
Notes
- You can use store-bought pound cake or bake your own for extra flavor.
- Add blueberries or banana slices for variety.
- For an extra treat, chill the kabobs before serving or dip the cake cubes lightly in melted chocolate before assembling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 kabob
- Calories: 160
- Sugar: 13g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
