Strawberry Shortcake Kabobs

I developed these Strawberry Shortcake Kabobs to transform classic dessert flavors into fun, bite-sized skewers. Juicy strawberries, tender cake cubes, and whipped cream come together on sticks for easy serving and fresh flavor in every bite.

Why You’ll Love This Recipe

I love how these kabobs capture the essence of strawberry shortcake in portable form. They’re vibrant, fuss‑free, and perfect for picnics, parties, or casual desserts. With juicy fruit, soft cake, and creamy topping layered just so, they’re satisfying without being heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh strawberries, hulled

• Shortcake biscuits or pound cake, cut into 1‑inch cubes

• Whipped cream or stabilized whipped cream

• Optional: mint leaves for garnish

• Optional: a drizzle of honey or chocolate

Directions

1. I wash and dry strawberries, then hull them—leaving whole berries or halved depending on size.

2. I cut shortcake biscuits or pound cake into uniform cubes, firm but tender.

3. I lightly toast the cake cubes in a skillet or oven for a minute if I want added texture.

4. I assemble the kabobs by threading alternating cake cubes and strawberries on skewers—ending with fruit or a small dollop of whipped cream at the tip if desired.

5. I serve immediately or chill in the fridge briefly if I prefer cool whipped cream.

6. Just before serving, I top each skewer with a swirl of whipped cream and garnish with mint or a drizzle of honey or chocolate, if using.

Servings And Timing

This recipe yields about 12 kabobs, depending on skewer length and ingredient quantities.

• Prep time: 10 minutes

• Assembly: 5 minutes

• Total time: around 15 minutes

Variations

• I use angel food cake or sponge cake instead of pound cake for a lighter bite.

• I swap strawberries with raspberries, blueberries, or kiwi for color and flavor variety.

• I drizzle melted chocolate or caramel on the kabobs for a decadent finish.

• I dust the cake cubes with cinnamon sugar before assembly for extra sweetness.

• I make mini kabobs using toothpicks for small bites perfect for gatherings.

Storage/Reheating

I store assembled kabobs (without whipped cream) in the fridge for several hours. I store cream separately and add it just before serving to preserve texture. I don’t recommend freezing—they’re best enjoyed fresh.

FAQs

What Cake Works Best for These Kabobs?

I love using dense cake like pound cake or shortcake biscuits—they hold their shape on skewers and absorb flavors well.

Can I Make This Ahead of Time?

Yes—I prep the fruit and cake ahead and assemble skewers shortly before serving. I add whipped cream at the last minute for freshness.

Can I Use Store‑Bought Cake or Cookies?

Absolutely. I often use store‑bought pound cake, shortcake, or even soft cookies—they simplify prep and still taste great.

How Do I Keep the Kabobs From Getting Soggy?

I toast the cake cubes lightly or serve the kabobs shortly after assembly so they stay fresh and not overly moist.

What Should I Serve with These Kabobs?

I enjoy them with extra whipped cream, a bowl of vanilla yogurt or crème fraîche, or a side of chocolate or berry sauce for dipping.

Conclusion

I love making Strawberry Shortcake Kabobs when I want a playful, easy dessert that’s light, colorful, and full of flavor. The combination of juicy berries, cake, and whipped cream on a skewer is simple, appealing, and elegant for any occasion.