Strawberry Shortcake Kabobs
Bright and crowd-pleasing Strawberry Shortcake Kabobs made with fresh strawberries, tender cake, and whipped cream, perfect for any baby shower or gathering.
Ingredients
Main Ingredients
- 2 lbs Fresh strawberries, ripe but firm For easy skewering
- 1 lb Shortcake or pound cake, cut into bite-size cubes Store-bought or homemade
- 1 cup Whipped cream Store-bought or homemade, for dipping or piping
- 6-8 inches Skewers, wooden or metal Choose sturdy ones
Homemade Shortcake Ingredients
- 2 cups All-purpose flour
- 1/2 cup Sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter, softened
- 1 cup Milk
- 1 teaspoon Vanilla extract
Optional Add-ons
- to taste Chocolate sauce for drizzling Optional
- to taste Fresh mint leaves for garnish Optional
- to taste Mixed berries (blueberries or raspberries) Optional for color variety
- to taste Sprinkles or edible glitter Optional for decoration
Instructions
Preparation
- If baking homemade shortcake, preheat oven to 375°F (190°C). In a bowl, mix flour, sugar, baking powder, and salt.
- Cut in softened butter until crumbly. Stir in milk and vanilla until just combined. Pour into a greased 9-inch round pan and bake for 25–30 minutes until golden.
- Let cool, then cube the cake. Store wrapped at room temperature.
- If taking a shortcut, buy pound cake or pre-made shortcake and cut it into 1-inch cubes.
- Rinse strawberries under cold water, hull and slice them in half or thick slices.
Assembling
- Thread a cake cube, a strawberry half, another cake cube, and finish with another strawberry half onto the skewer.
- Leave about an inch of skewer bare at the handle end for guests to hold. Repeat to fill a tray.
Serving
- Serve whipped cream in a piping bag for drizzling or a bowl for dipping.
- Finish with optional toppings like chocolate sauce or mint leaves.
Notes
Store assembled kabobs in the fridge for best texture up to 24 hours before serving; cake can dry out after 48 hours. Leftovers can be stored for up to 2 days.