Strawberry Shortcake Kabobs

These Strawberry Shortcake Kabobs are a fun, bite-sized twist on a classic dessert. Juicy strawberries, fluffy pound cake, and whipped cream are layered on skewers to create a handheld treat that’s as pretty as it is delicious. Whether I’m serving them at a summer picnic or just looking for a quick dessert fix, these kabobs always hit the spot.

Why You’ll Love This Recipe

I love how easy and versatile these kabobs are. There’s no need to bake from scratch unless I want to — I can use store-bought pound cake and still get all the sweet, satisfying flavors of strawberry shortcake. They’re perfect for parties, super portable, and don’t require plates or utensils, which makes cleanup a breeze. Plus, they look amazing on a platter.

ingredients

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

• Fresh strawberries, hulled and halved

• Pound cake (homemade or store-bought), cut into 1-inch cubes

• Whipped cream or whipped topping

• Skewers (wooden or metal)

• Optional: chocolate drizzle or powdered sugar for finishing

directions

1. I start by washing and hulling the strawberries, then slicing them in half if they’re large.

2. I cut the pound cake into evenly sized cubes, about 1-inch in size.

3. I thread the strawberries and pound cake cubes onto skewers, alternating between the two to create a pretty pattern.

4. Once the skewers are assembled, I drizzle them with whipped cream or serve it on the side for dipping.

5. For an extra touch, I sometimes drizzle melted chocolate over the kabobs or dust them with powdered sugar just before serving.

Servings and timing

This recipe makes about 10 kabobs and takes just 15 minutes to put together. It’s a perfect last-minute dessert when I need something quick but impressive.

Variations

When I want to switch things up, I use angel food cake instead of pound cake for a lighter option. I’ve also tried adding other fruits like blueberries or banana slices to the skewers. If I’m serving adults, I brush the strawberries lightly with a honey-balsamic glaze for an extra flavor punch. Sometimes I even grill the kabobs for a few seconds to warm the cake and soften the berries slightly.

storage/reheating

These kabobs are best served fresh, but if I need to store them, I wrap them in plastic wrap and keep them in the fridge for up to 1 day. I add the whipped cream just before serving so it doesn’t melt or soak into the cake. I don’t recommend reheating them, but they’re delicious chilled.

FAQs

Can I make Strawberry Shortcake Kabobs ahead of time?

Yes, I assemble the skewers a few hours in advance and store them in the fridge. I wait to add the whipped cream or toppings until right before serving to keep everything fresh.

What kind of cake works best?

I prefer pound cake for its sturdiness and rich flavor, but angel food cake also works well if I want something lighter.

Can I use frozen strawberries?

I don’t recommend it. Frozen strawberries tend to get too soft and watery when thawed, which makes them hard to skewer and less visually appealing.

How do I prevent the cake from crumbling?

I use a serrated knife to cut the cake into cubes and handle it gently when threading onto the skewers. Slightly chilled cake is also easier to work with.

Are these good for kids?

Definitely. Kids love assembling their own kabobs, and the bite-sized format makes them easy and fun to eat. I just make sure to use blunt-end skewers for safety.

Conclusion

Strawberry Shortcake Kabobs are one of my favorite easy desserts to throw together. They look beautiful, taste amazing, and bring a fresh twist to a nostalgic classic. Whether I’m hosting a party or just indulging in something sweet, these kabobs are always a crowd-pleaser.