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Strawberry Shortcake Kabobs

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These Strawberry Shortcake Kabobs offer a fresh, fun twist on the classic dessert. Juicy strawberries and cubes of pound cake are threaded onto skewers and topped with whipped cream, making for an easy, elegant, and portable sweet treat.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 10 kabobs
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 pint fresh strawberries, hulled and halved
  • 1 pound cake (store-bought or homemade), cut into 1-inch cubes
  • 1 cup whipped cream or whipped topping
  • 10 skewers (wooden or metal)
  • Optional: melted chocolate or powdered sugar for garnish

Instructions

  1. Wash, hull, and halve the strawberries. Set aside.
  2. Cut the pound cake into 1-inch cubes using a serrated knife.
  3. Thread strawberries and pound cake cubes onto skewers, alternating to create a pattern.
  4. Once assembled, drizzle with whipped cream or serve it on the side for dipping.
  5. Optional: Drizzle with melted chocolate or dust with powdered sugar just before serving.

Notes

  • Use angel food cake instead of pound cake for a lighter option.
  • Add blueberries or banana slices for variety.
  • Brush strawberries with honey-balsamic glaze for a gourmet twist.
  • Grill kabobs briefly for warm, slightly caramelized flavor.
  • Chill the cake slightly before cutting to prevent crumbling.

Nutrition

Find it online: https://elladishes.com/strawberry-shortcake-kabobs/