Strawberry Shortcake Kabobs Recipe
Introduction
Strawberry Shortcake Kabobs offer a fun and portable twist on a classic dessert. Combining fresh strawberries, airy cake, and whipped cream on skewers, they are perfect for picnics, barbecues, or a quick sweet treat. These kabobs are easy to assemble and loved by both kids and adults.
Ingredients
- 1 package angel food cake, cut into cubes
- 2 cups fresh strawberries, hulled
- 1 cup whipped cream
- 8 wooden skewers
Instructions
- Step 1: Prepare the strawberries by washing, hulling, and halving them if they are large.
- Step 2: Thread the angel food cake cubes and strawberries alternately onto each wooden skewer.
- Step 3: Add a dollop of whipped cream on top of each kabob just before serving.
- Step 4: Serve immediately or chill briefly in the refrigerator to keep the kabobs fresh and firm.
Tips & Variations
- Use firm strawberries to avoid mushy kabobs and maintain texture.
- Try pound cake or shortcake cubes instead of angel food cake for a different texture.
- Add mini marshmallows between layers for extra sweetness and fun.
- Drizzle with melted chocolate or sprinkle toasted coconut for a fancy touch.
- Include fresh mint leaves between layers for a refreshing zing.
- Serve alongside vanilla ice cream or drizzle with honey for added flavor.
- Keep the cake and strawberries separate if assembling in advance to prevent sogginess.
Storage
Store any leftover kabobs in an airtight container in the refrigerator, keeping the whipped cream or frosting separate to avoid sogginess. Consume within one to two days for the best texture and flavor. Reheat is not recommended; serve chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cake for these kabobs?
Yes, pound cake, shortcake, or even sponge cake work well. Each offers a slightly different texture, so choose based on your preference.
How far in advance can I prepare these kabobs?
It’s best to assemble shortly before serving to keep the cake from getting soggy. If needed, prepare the ingredients ahead, keep them separate, and assemble just before serving.
PrintStrawberry Shortcake Kabobs Recipe
Strawberry Shortcake Kabobs are a fun, fresh, and easy-to-make dessert featuring fresh strawberries and cubes of shortcake or pound cake skewered for a mess-free, portable treat. Perfect for barbecues, picnics, or quick sweet bites, these kabobs combine the classic flavors of strawberry shortcake in an adorable and practical format, served alongside whipped cream or cream cheese frosting for dipping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings (8 kabobs) 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Kabobs
- 2 cups fresh strawberries, hulled and halved if large
- Cubes of shortcake or pound cake (about 1 package or enough to make around 20-24 cubes)
- Mini marshmallows (optional, for a fun twist, about 12-16)
- 8 wooden skewers or kabob sticks
For Serving
- 1 cup whipped cream or cream cheese frosting for dipping
Instructions
- Prepare Ingredients: Wash and hull the fresh strawberries, cutting them in half if they are large for uniform bite-sized pieces. Cut the shortcake or pound cake into cubes slightly larger than the strawberry halves to balance each bite.
- Assemble Kabobs: Thread the ingredients onto wooden skewers by alternating between a cake cube, a strawberry, and optionally adding mini marshmallows intermittently. Aim for three to four pieces per skewer for easy handling.
- Chill Kabobs: Place the assembled kabobs in the refrigerator to chill until ready to serve, which helps keep the cake fresh and the strawberries firm.
- Serve: Serve the kabobs with a side of whipped cream or cream cheese frosting for dipping. You can add extra toppings like drizzled melted chocolate, toasted coconut, or mint leaves for added flavor and presentation.
- Storage: If you have leftovers, store kabobs in an airtight container in the fridge, keeping the dipping sauce separate to avoid sogginess. Consume within 1-2 days for best texture.
Notes
- Use firm, fresh strawberries to avoid mushy kabobs.
- Do not overload skewers; 3-4 pieces per skewer work best.
- Chill kabobs before serving to maintain freshness.
- If making ahead, keep cake and fruit separate and assemble just before serving.
- Try swapping shortcake with pound cake or angel food cake for different texture.
- Add toppings like melted chocolate, toasted coconut, or mint leaves for variation.
Keywords: Strawberry Shortcake Kabobs, strawberry dessert, easy desserts, picnic desserts, summer desserts, portable sweets
