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Easy Fresh Strawberry Shortcake Kabobs

Easy Fresh Strawberry Shortcake Kabobs - featured image

A quick and easy summer dessert featuring fresh strawberries, pound cake, and whipped cream assembled on skewers for a fun, portable treat perfect for parties and BBQs.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and halved or quartered
  • 1 standard 16-ounce loaf pound cake, cut into 1-inch cubes
  • 1 cup whipped cream (store-bought or freshly whipped heavy cream)
  • 1 teaspoon vanilla extract (optional)
  • 1 tablespoon powdered sugar
  • 1012 wooden skewers, about 6-inch length (soaked in water for 10 minutes if grilling)

Instructions

  1. Rinse and hull the strawberries, then halve or quarter them based on size.
  2. Cut the pound cake into uniform 1-inch cubes.
  3. If whipping cream fresh, add heavy cream, powdered sugar, and vanilla extract into a chilled mixing bowl.
  4. Using an electric mixer or whisk, beat the cream until soft peaks form. Stop as soon as the cream holds gentle peaks and looks fluffy.
  5. Start threading the wooden skewers by sliding a cube of pound cake onto the skewer, then add a strawberry piece, followed by a small dollop of whipped cream.
  6. Repeat the pattern to fill the skewer, ending with a strawberry or cake piece for a pretty finish.
  7. Optionally, place the assembled kabobs in the fridge for 15 minutes before serving to keep the cream firm and flavors melded.
  8. Arrange kabobs on a platter, garnish with powdered sugar or mint leaves if desired, and serve chilled or at room temperature.

Notes

Soak wooden skewers in water for 10 minutes before grilling to prevent burning. Use cold cream and a chilled bowl for best whipped cream results. Assemble kabobs shortly before serving to avoid soggy cake. Variations include using gluten-free or vegan substitutes and adding fresh mint or chocolate drizzle.

Nutrition

Keywords: strawberry shortcake, kabobs, summer dessert, easy dessert, party treat, fresh strawberries, pound cake, whipped cream