Description
Strawberry Shortcake Kabobs are a delightful and easy-to-make dessert perfect for summer gatherings. Combining fresh strawberries, moist pound cake, and fluffy whipped cream, these kabobs can be enjoyed as is or with a toasted twist under the broiler. A drizzle of white chocolate adds an extra touch of indulgence to this visually appealing treat.
Ingredients
Scale
For the Kabobs
- 1 pound fresh strawberries, hulled and halved
- 1 store-bought or homemade pound cake, cut into 1-inch cubes
- Wooden or bamboo skewers
For Serving
- 1 cup whipped cream or whipped topping
- 1/2 cup white chocolate chips (optional, for drizzle)
Instructions
- Prepare Skewers: If using wooden skewers, soak them in water for 10–15 minutes to prevent burning if broiling. Thread a strawberry half, followed by a cube of pound cake, and repeat until each skewer is full, alternating for a visually appealing pattern.
- Assemble Remaining Kabobs: Repeat the threading process with the remaining strawberries and pound cake cubes until all the skewers are assembled.
- Optional Toasting: For a toasted variation, arrange the kabobs on a baking sheet and place under the broiler for 1–2 minutes, turning once, until the pound cake is lightly golden. Watch carefully to avoid burning.
- Drizzle and Serve: Melt the white chocolate chips and drizzle over the kabobs if desired. Serve immediately with a side of whipped cream for dipping or spoon a dollop over each kabob.
Notes
- Use angel food cake in place of pound cake for a lighter dessert.
- Add blueberries or banana slices between the strawberries and cake for extra flavor and variety.
- Best served the same day to maintain freshness and texture.
