Strawberry Shortcake Kabobs
These Strawberry Shortcake Kabobs are a playful, bite-sized twist on the classic dessert. Juicy strawberries and tender cake cubes are threaded on skewers and topped with whipped cream for a fresh, fun treat perfect for parties and picnics.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 12 kabobs
- Category: Dessert
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 pint fresh strawberries, hulled
1 loaf pound cake or 6 shortcake biscuits, cut into 1-inch cubes
1 cup whipped cream or stabilized whipped cream
Optional: fresh mint leaves for garnish
Optional: honey or melted chocolate for drizzling
Instructions
- Wash, dry, and hull strawberries. Halve if large, or leave whole if small.
- Cut shortcake or pound cake into uniform 1-inch cubes.
- Optionally toast cake cubes in a skillet or oven for 1–2 minutes to add texture.
- Thread alternating cake cubes and strawberries onto skewers.
- Chill kabobs briefly if desired, then top each with a swirl of whipped cream just before serving.
- Garnish with mint leaves or drizzle with honey or chocolate, if using.
Notes
Use angel food or sponge cake for a lighter option.
Swap in raspberries, blueberries, or kiwi for variety.
Drizzle with caramel or melted chocolate for richness.
Dust cake cubes with cinnamon sugar before assembly for added flavor.
Make mini kabobs with toothpicks for smaller servings.
Nutrition
- Serving Size: 1 kabob
- Calories: 130
- Sugar: 9g
- Sodium: 105mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Find it online: https://yumntasty.com/strawberry-shortcake-kabobs/
