Strawberry Shortcake Kabobs
User Reviews
5
Strawberry Shortcake Kabobs
Description
This recipe transforms traditional strawberry shortcake into portable kabobs by threading three hulled strawberries and two cake cubes onto individual wooden skewers. The cake is made from a white cake mix baked in a larger pan, producing evenly sized squares that match the strawberries. After assembly, the kabobs are chilled and drizzled with melted vanilla candy coating, which solidifies into a sweet glaze.
The dessert combines soft, moist cake with juicy strawberries and sweet vanilla coating, creating contrast in texture and flavor. The strawberries are hulled carefully to remove green parts without losing the fruit’s core, preserving firmness for skewering. The cake can be substituted with pound cake or angel food cake as preferred.
These kabobs are well suited for parties or casual occasions where finger foods are appreciated. Their chilled state and ease of serving make them practical for make-ahead dessert options. The skewers also provide portion control and an appealing presentation with alternating fruit and cake.
For best results, use uniformly sized strawberries and cake cubes to ensure even assembly. The kabobs can be made up to eight hours in advance and stored refrigerated, but consumed within 1-2 days to maintain strawberry freshness. Baking time may vary slightly depending on the pan size used.
Ingredients
- 1 (15.25-ounce) box white cake mix plus ingredients on back (or shortcake or Angel Food Cake
- 48 strawberries
- 5 cubes vanilla candy coating
- 16 skewers
Instructions
- Begin by making white cake as directed on the back of the box. We made ours in a larger pan (11x16) so the cake squares weren't too thick.
- Once baked and cooled, cut the cake into 1½ inch squares.
- Rinse and hull strawberries. Hull a strawberry by inserting the tip of a paring knife at a slight angle around the base of the stem. Gently cut around the stem, removing the hull (green stem) and a small portion of the core.
- Use 3 strawberries and 2 cubes of cake per wooden skewer. Alternate strawberries and cake cubes onto 16 wooden skewers and place them on parchment paper.
- Melt vanilla candy coating by adding a few squares of the coating in a small pan on low heat. Stir constantly until melted.
- Drizzle white chocolate over your skewers. Refrigerate for half an hour. ENJOY!
Notes
- Assemble kabobs up to 8 hours before serving and keep refrigerated until ready to eat.
- Store prepared kabobs in the fridge; strawberries remain fresh for 1-2 days.
- If baking cake in a larger pan, reduce baking time by about 5 minutes to avoid overbaking.
- Use uniform sizes of strawberries and cake cubes for best presentation and balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 16g | |
| Calories | 133kcal | 7% |
| Carbohydrates | 29g | 10% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 224mg | 9% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 21.2mg | 24% |
| Calcium | 77mg | 8% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
