If you’re looking for the ultimate crowd-pleasing dessert that’s easy to assemble and bursting with fresh, vibrant flavors, you’ll fall head-over-heels for Strawberry Shortcake Kabobs. This playful twist on a traditional favorite layers juicy strawberries, fluffy cubes of cake, and creamy whipped topping onto skewers, creating a treat that’s as gorgeous as it is delicious. Whether you’re hosting a backyard barbecue, packing a picnic, or just craving a sweet nibble, these kabobs promise a beautiful pop of color and an irresistible blend of textures in every bite.
Ingredients You’ll Need
-
Fresh Strawberries:
1 pound, hulled and halved
Pound Cake or Angel Food Cake:
1 store-bought, cut into 1-inch cubes
Whipped Cream or Whipped Topping:
1 cup
Wooden Skewers:
12–15
Optional:
Melted white chocolate for drizzling
How to Make Strawberry Shortcake Kabobs
Step 1: Prep the Strawberries
Start by giving your strawberries a gentle wash under cool water, then carefully pat them dry with a paper towel. If any of your berries are larger than a single bite, slice them in half so every piece is ideally sized for your kabobs. This makes sure every skewer has a harmonious balance of fruit and cake.
Step 2: Cube the Cake
Cut your pound cake or angel food cake into 1-inch cubes, using a serrated knife for clean edges. This size is perfect for threading and keeps the cake soft but sturdy—just right for holding everything together on a skewer without crumbling.
Step 3: Thread the Kabobs
Now for the fun part: assembly! Take a wooden skewer and slide on a juicy strawberry, followed by a cube of cake. Repeat the pattern until the skewer is full—usually three strawberries and three cake cubes per kabob gives a generous portion. Keep a little space at the end for easy handling.
Step 4: Optional White Chocolate Drizzle
If you’re feeling fancy, melt some white chocolate and drizzle it lightly over the finished kabobs. It sets beautifully on the cool fruit and cake and adds a lovely touch of sweetness (plus, it makes them look extra festive and irresistible).
Step 5: Serve with Whipped Cream
Pile your Strawberry Shortcake Kabobs on a platter, and don’t forget a bowl of whipped cream for dipping or spooning. The combination of berries, cake, and creamy topping is pure dessert harmony—your guests won’t be able to resist coming back for seconds!
How to Serve Strawberry Shortcake Kabobs
Garnishes
Elevate your presentation by showering your kabobs with a sprinkle of powdered sugar or an extra drizzle of white chocolate. For a touch of fresh color, add a few mint leaves or extra sliced strawberries around the serving platter. The visual appeal makes this dessert even more inviting!
Side Dishes
These kabobs shine alongside other light summer treats—think citrus fruit salad, ice-cold lemonade, or even a scoop of vanilla bean ice cream. Their fresh flavors play well with almost any picnic or party spread. Pairing them with sparkling water or fruity mocktails also keeps the mood bright and festive.
Creative Ways to Present
Show off your Strawberry Shortcake Kabobs by arranging them upright in a vase or poked into a halved watermelon for a dramatic, bouquet-like display. Or, serve them as a build-your-own kabob bar, with separate bowls of cake, berries, and toppings so guests can customize their own sweet skewers. The options are limitless, and kids especially love getting involved!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the kabobs in a single layer in an airtight container in the refrigerator. It’s best to keep the whipped cream separate and add it just before eating, since it can make the cake soggy if left too long.
Freezing
While you can freeze the cake and strawberries separately if you’re prepping far in advance, the assembled Strawberry Shortcake Kabobs don’t freeze as well—the texture of the strawberries and cake can change after thawing. Assemble fresh for the tastiest results.
Reheating
These kabobs are meant to be enjoyed chilled or at room temperature, so there’s no reheating required. If you’d like your cake a little softer, let the kabobs sit out for about 10 minutes after taking them from the fridge before serving.
FAQs
Can I use other kinds of fruit in these kabobs?
Absolutely! While strawberries are the star, blueberries, blackberries, or even chunks of kiwi or pineapple mix in deliciously. Just be sure to use sturdy, not overripe fruit so they hold up on the skewers.
Can these be made with gluten-free cake?
Yes, you can easily swap in your favorite gluten-free pound cake or angel food cake for a treat everyone can enjoy. There are great store-bought versions or try a homemade recipe if you love baking.
How far ahead can I prep the ingredients?
You can wash and cut your strawberries and cube the cake a few hours (or even a day) ahead. Store each component in separate containers in the fridge, then assemble the Strawberry Shortcake Kabobs right before serving for the best taste and texture.
What if I don’t have wooden skewers?
No worries! You can make mini kabobs using sturdy cocktail picks or even assemble deconstructed shortcake “stacks” on small plates for a cute, bite-sized presentation—same great flavor, just less portable.
Do the kabobs need to be refrigerated if not serving immediately?
Yes, if you’re not eating them right away, keep the kabobs (and any whipped cream) chilled to preserve that fresh, summery taste and prevent the cake from getting too soft.
Final Thoughts
There’s nothing quite like the joy of assembling and sharing Strawberry Shortcake Kabobs! These sweet, colorful skewers bring big smiles and big flavor with hardly any fuss. Whether you’re planning a party or just want something fun and easy for dessert, give them a try—your taste buds (and your friends) will thank you.
Print
Strawberry Shortcake Kabobs Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 12 kabobs
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Shortcake Kabobs are a delightful no-bake dessert perfect for summer gatherings. Fresh strawberries and cubes of cake are threaded onto skewers and drizzled with white chocolate for a fun and tasty treat. Serve with whipped cream for dipping or topping!
Ingredients
Fresh Strawberries:
1 pound, hulled and halved
Pound Cake or Angel Food Cake:
1 store-bought, cut into 1-inch cubes
Whipped Cream or Whipped Topping:
1 cup
Wooden Skewers:
12–15
Optional:
Melted white chocolate for drizzling
Instructions
- Prepare Ingredients: Wash and dry strawberries, halve them if large. Cut cake into cubes.
- Assemble Kabobs: Thread a strawberry piece, then a cake cube onto a skewer, repeating until filled.
- Drizzle: Optionally drizzle with melted white chocolate.
- Serve: Enjoy immediately with whipped cream for dipping or topping.
Notes
- You can use homemade pound cake or angel food cake for added flavor.
- Best assembled just before serving to prevent cake from getting soggy.
- To prepare ahead, store components separately and assemble before serving.
Nutrition
- Serving Size: 1 kabob
- Calories: 130
- Sugar: 12g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
