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.

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.