There’s something delightfully simple about putting together food on skewers. This recipe combines fresh strawberries, fluffy whipped cream, and soft cake into easy-to-eat kabobs. Enjoy them on weeknights as a sweet treat, at weekend gatherings as a fun dessert, or during quiet moments when you crave something comforting. With its versatility and straightforward preparation, this dish makes for a delightful addition to any occasion, inviting you to engage in the pleasant act of assembling and enjoying something delicious.
Why You’ll Love This Recipe Strawberry Shortcake Kabobs
These Strawberry Shortcake Kabobs are a breeze to prepare, making them a reliable choice for any dessert lover. The balance of sweet strawberries and rich whipped cream creates a comforting flavor profile, while the cake adds just the right amount of density. Their practical nature means they can be enjoyed at any time, whether as a quick snack or a delightful dessert for the family.
Kitchen Tools You’ll Need
- Skewers (wooden or metal)
- Mixing bowl
- Whisk or spatula
- Measuring cups and spoons
Ingredients
- Fresh strawberries (about 2 lbs)
- Whipped cream (store-bought or homemade)
- Shortcake or pound cake (about 1 lb)
- Chocolate sauce (optional)
- Mint leaves (for garnish)
- Skewers (wooden or metal)
- 2 cups all-purpose flour (for homemade shortcake)
- 1/2 cup sugar (for homemade shortcake)
- 1 tablespoon baking powder (for homemade shortcake)
- 1/2 teaspoon salt (for homemade shortcake)
- 1/2 cup unsalted butter (softened, for homemade shortcake)
- 1 cup milk (for homemade shortcake)
- 1 teaspoon vanilla extract (for homemade shortcake)
How to Make Strawberry Shortcake Kabobs
Step 1. Start by preparing the strawberries. Rinse them under cool water, then pat them dry with a clean towel. Hull the strawberries by removing the tops and any green leaves, giving you a clean fruit that’s ready to be skewered. Ensure the strawberries are all roughly the same size for even assembly and presentation.
Step 2. If you’re making the shortcake from scratch, combine the all-purpose flour, sugar, baking powder, and salt in a mixing bowl. Whisk these dry ingredients together until they are well blended, helping to ensure an even flavor throughout the cake. This mixture acts as the foundation for your shortcake, adding structure and sweetness.
Step 3. Next, cut in the softened unsalted butter into the flour mixture. Use a pastry cutter or your fingers to blend the butter into the dry ingredients until the mixture resembles coarse crumbs. This step helps to create a moist and tender shortcake, important for providing a pleasant texture that complements the strawberries.
Step 4. Pour in the milk and vanilla extract, mixing until just combined. Stir with a spatula or spoon until there are no dry pockets, but be careful not to overmix. Overworking the batter can lead to a tougher cake, so mix gently just until the batter is smooth and uniform.
Step 5. Preheat your oven and prepare a baking pan. Transfer the batter into your greased or lined pan, spreading it evenly. Bake until it springs back when lightly pressed in the center, giving you a soft and fluffy texture that’s perfect for your kabobs.
Step 6. While the cake cools, you can create the kabobs. Cut the cooled shortcake into cubes, about one inch in size, ensuring they’re easy to skewer. Having consistent sizes helps the kabobs hold together better and makes for a more appealing presentation.
Step 7. Begin assembling your kabobs by sliding a strawberry onto the skewer, followed by a cube of shortcake. Alternate between strawberries and the cake cubes until you’ve filled the skewer, leaving space on each end for handling. This layering creates a nice visual effect and balances flavors nicely in each bite.
Step 8. Finish each kabob with a generous topping of whipped cream. You can either dollop it on top of the assembled kabob or serve it on the side for dipping. Whipped cream brings additional richness and enhances the overall dessert experience, making it a delightful pairing with the strawberries and shortcake.
Step 9. If you want, drizzle chocolate sauce over the assembled kabobs for extra sweetness and flavor contrast. This optional step can elevate the dish, adding a touch of indulgence. Keep the quantity light so it doesn’t overpower the fresh flavors of the strawberries.
Step 10. Finally, garnish each kabob with a few fresh mint leaves for color and a hint of freshness. This bright touch not only adds to the presentation but also complements the overall flavors beautifully, making the kabobs visually appealing and inviting for your guests.
Serving Suggestions
These Strawberry Shortcake Kabobs are wonderfully versatile and can be enjoyed in diverse ways. Serve them at breakfast as a sweet treat alongside coffee or a smoothie. They make excellent snacks for kids and adults alike. At family meals, bring them out as a light dessert that everyone can enjoy. If you have leftovers, they can be refrigerated and served cold or at room temperature, making them a practical choice for busy days.
Pro Tips for Best Results
- Use ripe strawberries for the best sweetness and flavor.
- Ensure your whipped cream is stable; if you make it at home, consider adding a bit of powdered sugar to help it hold its shape.
- Allow the shortcake to cool completely before cutting to prevent it from crumbling when skewering.
- For added flavor, consider toasting the outer layer of the shortcake before assembling.
- Keep the assembled kabobs chilled until serving to maintain freshness.
- Avoid overloading the skewers to ensure they don’t become difficult to handle.
Common Mistakes to Avoid
- Using unripe strawberries: They can be sour and unappealing. Always choose sweet, ripe strawberries for the best flavor.
- Overmixing the shortcake batter: This can lead to dense and tough cake. Mix just until combined for a lighter texture.
- Cutting the shortcake while still warm: This can cause it to crumble. Let it cool completely for clean, neat cubes.
- Not spacing out ingredients on the skewers: Filling the skewers too tightly makes them difficult to eat. Leave some space for easy grabbing.
- Skipping the whipped cream topping: The cream adds essential richness and balances the sweetness. Don’t skip it for a complete flavor experience.
- Ignoring presentation: Skewers that are neatly assembled look more appealing. Take a moment to arrange them nicely for serving.
Variations & Substitutions
- Use other berries like blueberries or raspberries for a different flavor profile.
- Substitute the shortcake with store-bought pound cake to save time.
- Drizzle with caramel sauce instead of chocolate for a different flavor experience.
- Try infusing your whipped cream with a hint of lemon zest for added brightness.
- Experiment with different herbs, such as basil, for a unique garnish.
Storage & Reheating
To store the kabobs, it’s best to keep the strawberries and whipped cream separate if you plan on saving leftovers. For room temperature storage, they can be kept for a few hours but refrigerate them for longer-lasting freshness. As for freezing, while it’s not recommended due to texture changes, you can freeze the unassembled cake cubes if needed. Always aim to consume leftovers within a couple of days for the best quality, particularly in maintaining the freshness of the fruit.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the shortcake and wash the strawberries in advance. However, it’s best to assemble the kabobs shortly before serving to maintain freshness and texture.
How long does it last in the fridge?
When stored properly, assembled kabobs can last up to two days in the refrigerator. However, the strawberries may lose some freshness over time.
Can I freeze this recipe?
While you can freeze unassembled cake cubes, it’s not advisable to freeze the assembled kabobs due to texture changes in the strawberries and whipped cream.
What can I substitute for one ingredient?
If you don’t have whipped cream, yogurt can be a lighter alternative, although it won’t have the same texture. You can also skip it altogether if you prefer a simpler version.
Why didn’t my recipe turn out as expected?
Common issues include using overripe or unripe strawberries, overmixing the shortcake batter, or cutting the cake while it’s still warm. Follow the steps closely for the best results.
Final Thoughts
Creating Strawberry Shortcake Kabobs offers a delightful way to bring together fresh fruit and warm cake in a convenient, handheld format. They’re perfect for a variety of occasions, whether as a sweet ending to a meal or a delightful snack. There’s something satisfying about assembling these colorful kabobs, and enjoying them is just as fulfilling. Take comfort in the simplicity of this recipe, knowing it’s built on familiar flavors and easy techniques.
Strawberry Shortcake Kabobs
Ingredients
For the Shortcake
- 2 cups all-purpose flour for homemade shortcake
- 1/2 cup sugar for homemade shortcake
- 1 tablespoon baking powder for homemade shortcake
- 1/2 teaspoon salt for homemade shortcake
- 1/2 cup unsalted butter softened, for homemade shortcake
- 1 cup milk for homemade shortcake
- 1 teaspoon vanilla extract for homemade shortcake
For the Kabobs
- 2 lbs fresh strawberries
- 1 lb shortcake or pound cake
- whipped cream store-bought or homemade
- chocolate sauce optional
- mint leaves for garnish
- skewers wooden or metal
Instructions
Preparation
- Start by preparing the strawberries. Rinse them under cool water, then pat them dry with a clean towel. Hull the strawberries by removing the tops and any green leaves.
- If you’re making the shortcake from scratch, combine the all-purpose flour, sugar, baking powder, and salt in a mixing bowl. Whisk until well blended.
- Cut in the softened unsalted butter into the flour mixture until it resembles coarse crumbs.
- Pour in the milk and vanilla extract, mixing until just combined.
- Preheat your oven and prepare a baking pan. Transfer the batter into your greased or lined pan, and bake until it springs back when lightly pressed in the center.
- Cut the cooled shortcake into cubes, about one inch in size.
Assembly
- Assemble your kabobs by sliding a strawberry onto the skewer, followed by a cube of shortcake. Alternate between strawberries and cake cubes.
- Top each kabob with whipped cream. Optionally drizzle chocolate sauce over assembled kabobs.
- Garnish each kabob with fresh mint leaves.