Strawberry Shortcake Kabobs for Birthday Parties
A fun and fresh twist on the classic dessert, these strawberry shortcake kabobs feature juicy strawberries, soft cake cubes, and whipped cream on a skewer. Perfect for parties, brunches, and summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20–30 minutes
- Yield: 10–12 kabobs 1x
Ingredients
1 lb fresh strawberries, hulled and halved
1 loaf pound cake or angel food cake, cut into 1-inch cubes (about 3–4 cups)
1 cup heavy whipping cream (or 1 cup whipped topping)
2 tbsp powdered sugar
1 tsp vanilla extract
Optional: melted white chocolate, powdered sugar for garnish
Wooden skewers
Instructions
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Wash and hull strawberries. Halve if large.
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Cut cake into 1-inch cubes.
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Thread strawberries and cake alternately onto skewers.
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In a chilled bowl, beat cream, sugar, and vanilla until soft peaks form.
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Serve whipped cream on the side or pipe onto kabobs before serving.
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Garnish with chocolate drizzle or powdered sugar if desired.
Notes
Best served fresh. Store assembled kabobs (without cream) in fridge for up to 6 hours. Substitute with gluten-free or dairy-free options as needed.