Strawberry Shortcake Kabobs
If you’re looking for a delightful dessert that combines fresh fruit and cake in a fun, portable way, then look no further than these irresistible Strawberry Shortcake Kabobs.
Servings: 4 servings
Ingredients
Fruits
- 12 pieces Strawberries, tops removed and cut in half
Cake
- 12 oz Pound Cake, cut into 1-inch squares
Toppings
- 8 oz Whipped Topping
Instructions
- Begin by rinsing your fresh strawberries under cool water. After washing, gently pat them dry with a paper towel. Cut the tops off the strawberries and slice them in half. Set aside in a bowl, ready to be layered onto your kabobs.
- Next, take your pound cake and cut it into 1-inch squares. Aim for uniform pieces so that each kabob looks neat and appealing.
- Grab some skewers and start assembling your kabobs. Begin by sliding a half strawberry onto the skewer, followed by a square of pound cake. Repeat this pattern until you fill the skewer, leaving space at the end for easy handling.
- Once your kabobs are assembled, dollop or pipe whipped topping over the kabobs, or serve it on the side for dipping.
Equipment
- Skewers
- Mixing Bowl
Notes
These kabobs are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator.