Easy Strawberry Shortcake Kabobs
Taking the beloved classic strawberry shortcake and giving it a super fun, super easy makeover! Say hello to Strawberry Shortcake Kabobs! They're like little bite-sized portions of happiness on a stick, perfect for parties, picnics, or just a fun afternoon treat. And the best part? They're incredibly simple to whip up, even if you're not a seasoned baker. This recipe offers two delicious variations: a light whipped cream version and a sweet white chocolate drizzled version.
Equipment
- Wooden or Bamboo Skewers
- Large Plate or Tray
- Sheet of Parchment Paper
- Small Pan
Ingredients
- 12 strawberries good-sized, tops removed and cut in half
- 12 oz pound cake store-bought, cut into 1-inch squares (or 1½ inch for white chocolate version)
- 8 oz whipped topping tub, optional (for whipped cream version)
- 10 oz white chocolate chips bag, optional (for white chocolate version). Use good quality melting chips if possible.
Instructions
- Prep: Wash and halve the strawberries, removing the tops. Cut the pound cake into squares, about 1 inch for the whipped cream version or 1½ inches for the white chocolate version.
- Assemble: Thread the strawberry halves and pound cake squares onto wooden or bamboo skewers. For the white chocolate version, alternate strawberries and cake, ideally starting and ending with a strawberry.
- For the Whipped Cream Version: After threading a cake piece, gently push the skewer through the cake, then add a dollop of whipped topping right onto the skewer after the cake piece using a spoon or piping bag. Continue layering strawberry, cake, and topping until the skewer is full. Place finished kabobs on a plate or tray and refrigerate until ready to serve.
- For the White Chocolate Version: Lay the assembled skewers out on a sheet of parchment paper.
- Melt the white chocolate chips in a small pan over very low heat, stirring constantly, until completely smooth.
- Carefully drizzle the melted white chocolate back and forth over all your skewers on the parchment paper.
- Carefully transfer the parchment paper with the kabobs on it to the refrigerator and chill for at least half an hour, or until the white chocolate has set.
Notes
Cut cake evenly for best results. If your pound cake is very soft, chilling it for 15-20 minutes before cutting can help. Don't overload the skewers so they are stable and easy to hold. For melting white chocolate, remember low and slow heat is key to prevent seizing. A tiny splash (½ tsp) of vegetable oil can help if it seems too thick.
You can prep strawberries and cut cake ahead and store separately. Assemble whipped cream kabobs closer to serving as the topping is best fresh. The white chocolate version holds up better once set.
Store whipped cream kabobs loosely covered in the refrigerator and enjoy the same day. Store white chocolate kabobs in an airtight container in the refrigerator for 1-2 days once the chocolate has set.