Strawberry Shortcake Kabobs Recipe
If you’re searching for a fresh, fun twist on a classic summer treat, Strawberry Shortcake Kabobs are about to steal the show at your next gathering. Imagine juicy strawberries snuggled up with fluffy cubes of pound cake, all held together on a playful skewer and drizzled with silky white chocolate—what could be better? This recipe transforms a beloved dessert into handheld magic, making it absolutely perfect for parties, picnics, or just a little afternoon indulgence. The best part? These kabobs are bursting with vibrant color and flavor, yet they’re delightfully easy to assemble. Trust me, everyone will be asking for your secret.
Ingredients You’ll Need
This line-up of ingredients is delightfully short, but each one has a stellar role to play in delivering memorable Strawberry Shortcake Kabobs. Every piece—from the fruit to the drizzle—contributes to the irresistible texture, sweetness, and cheerful look of the final treat.
- Fresh Strawberries: Choose ripe, vibrant berries; they’re juicy, tart, and offer that pop of color and freshness in every bite.
- Pound Cake or Angel Food Cake: Cubed into bite-sized pieces, this provides a soft, tender base that soaks up the berry juices perfectly.
- White Chocolate Chips or Melting Chocolate: Melted and drizzled, the chocolate adds just the right amount of creamy sweetness and a pretty finish.
- Coconut Oil (Optional): A splash of this helps thin the chocolate for a smoother, glossier drizzle.
- Wooden Skewers: These make serving and eating a breeze—and who doesn’t love food on a stick?
How to Make Strawberry Shortcake Kabobs
Step 1: Prep Your Strawberries and Cake
Begin by gently rinsing your strawberries, then hull them (that’s removing those leafy tops). If any berries are extra large, cut them in half to keep everything bite-sized. Cube your chosen pound cake or angel food cake into evenly sized, one-inch pieces—this helps them hold their shape on the skewer and allows every bite to be just right.
Step 2: Thread the Kabobs
Now comes the fun part! Alternate threading your cake cubes and strawberry halves onto each wooden skewer. Start and finish with a strawberry if you like a pop of bright red on each end. These alternating layers not only look beautiful—they make sure nobody misses out on a perfect strawberry-to-cake ratio.
Step 3: Melt the White Chocolate
Pop your white chocolate chips and coconut oil (if using) into a microwave-safe bowl. Heat in 20-second bursts, stirring each time, until perfectly smooth. The coconut oil ensures the chocolate is easy to drizzle, but it’s optional—don’t worry if you don’t have it on hand!
Step 4: Drizzle and Chill
Arrange the assembled Strawberry Shortcake Kabobs on a parchment-lined baking sheet. Dip a spoon or use a piping bag to drizzle the melted chocolate in zig-zags over the kabobs. Place the tray in the fridge for 10 to 15 minutes so the chocolate sets and you get that irresistible snappy shell.
Step 5: Serve and Enjoy
Once the chocolate has firmed up, you can either serve your Strawberry Shortcake Kabobs chilled for a refreshing treat or let them come to room temperature to soften the cake and chocolate slightly. Both ways are a win, and you can count on these disappearing fast!
How to Serve Strawberry Shortcake Kabobs
Garnishes
A light dusting of powdered sugar before serving adds a classic bakery finish to the kabobs. If you’re feeling extra fancy, sprinkle on some finely chopped pistachios or toasted coconut for added crunch or a sprinkle of edible gold dust to truly wow your guests. A sprig of fresh mint also looks gorgeous nestled alongside the kabobs on a platter.
Side Dishes
These kabobs shine on their own but pair beautifully with bowls of lightly whipped cream or a tangy Greek yogurt dip on the side—perfect for dunking if you want to really lean into dessert decadence. For a summer spread, consider serving with a fresh fruit salad or even glasses of sparkling lemonade to complete that sunny vibe.
Creative Ways to Present
For a party, lay the Strawberry Shortcake Kabobs across a wooden board lined with fresh strawberry leaves or whole berries for a garden-party look. For kids, serve them upright in tall glasses or jars, letting each kabob stand tall and proud. Or, make kabob “bites” by cutting everything smaller and using toothpicks for a chic appetizer feel.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers (which, let’s be honest, rarely happens), place the Strawberry Shortcake Kabobs in a single layer in an airtight container. Pop parchment paper between layers if you’re stacking. Store them in the fridge, where they’ll stay fresh for up to two days—after that, the strawberries tend to release a bit too much juice and the cake can soften.
Freezing
While freezing isn’t recommended for assembled kabobs, you can safely freeze the cubed cake ahead of time. Simply thaw it when ready to assemble. Strawberries don’t fare well in the freezer for this recipe, as they can end up wet and mushy upon thawing, and the white chocolate drizzle may lose its shine.
Reheating
These kabobs are meant to be enjoyed straight from the fridge or at room temperature—no reheating required! If you want to bring back a bit of the cake’s tenderness after chilling, just let the kabobs sit out for 15 minutes before serving. The chocolate will soften slightly at room temp for a perfect bite.
FAQs
Can I use other fruits instead of strawberries?
Absolutely! While strawberries are classic, blueberries, raspberries, or even chunks of mango make delicious and colorful substitutions or additions. Mix and match for a rainbow kabob effect.
What’s the best cake to use for Strawberry Shortcake Kabobs?
Pound cake holds up beautifully because it’s sturdy with a tender crumb, but angel food cake is equally wonderful for a lighter bite. Store-bought or homemade both work—just make sure it’s not too crumbly for threading.
Can I make Strawberry Shortcake Kabobs ahead for a party?
You sure can! Assemble the kabobs a few hours before your event, keep them covered in the fridge, and drizzle the chocolate close to serving for best appearance and crunch. They’ll be ready to impress when guests arrive.
Is it possible to use milk or dark chocolate instead of white?
Definitely—milk or dark chocolate will give the kabobs a more robust, slightly less sweet flavor. Just melt and drizzle as you would with white chocolate for a delicious twist on the original recipe.
How can I prevent the cake from falling apart when threading?
Chill the cake in the freezer for 10-15 minutes before cutting; this helps firm it up and makes it less prone to squishing. Use a gentle hand while threading, and if a piece tears, just snack on it as you go!
Final Thoughts
There’s just something irresistible about Strawberry Shortcake Kabobs—every skewer is a burst of summer flavor, playful color, and nostalgic dessert vibes. Whether you’re whipping them up for a backyard barbecue or just to treat yourself, I promise you’ll fall in love with how easy, pretty, and downright delicious they are. Give them a try and watch the smiles come rolling in!
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Strawberry Shortcake Kabobs Recipe
- Total Time: 15 minutes
- Yield: 8 kabobs 1x
- Diet: Vegetarian
Description
These delightful Strawberry Shortcake Kabobs are a fun and easy-to-make dessert perfect for summer gatherings. Juicy strawberries and tender cake cubes are skewered, drizzled with luscious white chocolate, and chilled to create a refreshing treat that will impress your guests.
Ingredients
Ingredients:
- 1 pound fresh strawberries, hulled and halved if large
- 1 pound pound cake or angel food cake, cut into 1-inch cubes
- 1 cup white chocolate chips or melting chocolate
- 1 tablespoon coconut oil (optional, for smoother melting)
- wooden skewers
Instructions
- Thread the Skewers: Thread the cake cubes and strawberry halves alternately onto each skewer, starting and ending with strawberries if desired.
- Melt the Chocolate: In a microwave-safe bowl, melt the white chocolate chips with coconut oil in 20-second intervals, stirring in between until smooth.
- Drizzle and Chill: Drizzle the melted chocolate over the assembled kabobs using a spoon or piping bag. Place the kabobs on a baking sheet lined with parchment paper and refrigerate for 10–15 minutes to set the chocolate. Serve chilled or at room temperature.
Notes
- You can substitute milk or dark chocolate for white chocolate.
- For added flavor, try brushing the cake cubes lightly with honey or toasting them before assembling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 kabob
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
