Strawberry Shortcake Kabobs: A Delicious & Easy Dessert Recipe

Strawberry Shortcake Kabobs: the dessert that screams summer fun! Imagine biting into a perfectly ripe, juicy strawberry, followed by a cube of fluffy, golden shortcake, all drizzled with a luscious, creamy glaze. These aren’t your grandma’s strawberry shortcakes, though we love her recipe too! We’ve taken the classic dessert and transformed it into a portable, playful treat that’s perfect for picnics, barbecues, or any occasion where you want to add a touch of whimsy.

While the exact origins of strawberry shortcake are debated, similar versions have been enjoyed for centuries. The combination of sweet berries, tender cake, and rich cream is a timeless delight that transcends cultures. What makes these Strawberry Shortcake Kabobs so irresistible? It’s the perfect balance of flavors and textures. The sweetness of the strawberries complements the slightly buttery shortcake, while the glaze adds a touch of decadence. Plus, they’re incredibly easy to make and customize, making them a crowd-pleaser for all ages. Who can resist a dessert on a stick? Let’s get started!

Ingredients:

• For the Shortcake:
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 3/4 cup heavy cream, plus more for brushing
• 1 teaspoon vanilla extract
• For the Strawberries:
• 2 pounds fresh strawberries, hulled and halved (or quartered if large)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• For the Whipped Cream:
• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• For Assembly:
• 1 package (10.75 ounces) mini angel food cakes, cut into bite-sized cubes
• Wooden skewers

Making the Shortcake:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make sure everything is evenly distributed. This will ensure a consistent rise and flavor in your shortcakes.
2. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour mixture until it resembles coarse crumbs. You should still see small pieces of butter throughout – these are what create those lovely flaky layers.
3. Add Wet Ingredients: In a separate bowl, whisk together the heavy cream and vanilla extract. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix! Overmixing will develop the gluten in the flour, resulting in tough shortcakes.
4. Shape the Shortcakes: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick circle. Use a 2-inch biscuit cutter (or a knife, if you don’t have a cutter) to cut out the shortcakes. Re-roll the scraps to cut out more shortcakes, but keep in mind that these will be a bit tougher than the first batch.
5. Bake the Shortcakes: Place the shortcakes onto a baking sheet lined with parchment paper. Brush the tops with a little extra heavy cream. This will give them a beautiful golden-brown color. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until golden brown and cooked through. A toothpick inserted into the center should come out clean.
6. Cool the Shortcakes: Let the shortcakes cool on a wire rack before assembling the kabobs. This prevents them from becoming soggy.

Preparing the Strawberries:

1. Wash and Prep the Strawberries: Gently wash the strawberries and hull them (remove the green tops). Halve or quarter the strawberries, depending on their size. You want them to be bite-sized for the kabobs.
2. Macerate the Strawberries: In a medium bowl, combine the strawberries, sugar, and lemon juice. Gently toss to coat. Let the strawberries sit for at least 30 minutes, or up to an hour, at room temperature. This process, called maceration, draws out the natural juices of the strawberries, creating a delicious syrup and intensifying their flavor. Stir occasionally.
3. Drain Excess Juice (Optional): If you prefer your kabobs less juicy, you can drain off some of the excess juice from the strawberries before assembling. However, I personally love the extra flavor the juice adds!

Making the Whipped Cream:

1. Chill the Bowl and Whisk: This is crucial for achieving stiff peaks! Place your mixing bowl and whisk (or the beaters of your electric mixer) in the freezer for at least 15 minutes before you start. Cold equipment helps the cream whip up faster and hold its shape better.
2. Combine Ingredients: Pour the heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract.
3. Whip the Cream: Using an electric mixer (or a whisk, if you’re feeling ambitious!), whip the cream on medium speed until stiff peaks form. Be careful not to overwhip, or you’ll end up with butter! Stiff peaks mean that when you lift the whisk or beaters, the cream forms a peak that holds its shape.
4. Keep Cold: Store the whipped cream in the refrigerator until ready to assemble the kabobs.

Assembling the Strawberry Shortcake Kabobs:

1. Prepare the Components: Make sure your shortcakes are cooled, your strawberries are macerated, your whipped cream is ready, and your angel food cake is cubed. Having everything prepped and ready to go makes the assembly process much smoother.
2. Thread the Kabobs: Thread the ingredients onto the wooden skewers in the following order (or get creative and make your own pattern!):
   • Angel food cake cube
   • Strawberry half or quarter
   • Shortcake piece
   • Strawberry half or quarter
   • Angel food cake cube

   Repeat this pattern until the skewer is almost full, leaving a little space at the end for easy handling.

3. Arrange on a Platter: Arrange the assembled kabobs on a serving platter.
4. Add Whipped Cream: You have a couple of options here:
   • Option 1: Dollop a generous amount of whipped cream onto each kabob just before serving. This is the classic approach.
   • Option 2: Serve the whipped cream in a bowl on the side, allowing guests to add their own. This is a great option if you’re making the kabobs ahead of time, as the whipped cream can soften the shortcake and angel food cake if left on for too long.
5. Garnish (Optional): For an extra touch of elegance, you can garnish the kabobs with a sprinkle of powdered sugar, a drizzle of strawberry syrup (from the macerated strawberries), or a few fresh mint leaves.
6. Serve Immediately: Strawberry shortcake kabobs are best served immediately after assembly. This ensures that the shortcakes and angel food cake remain fresh and the whipped cream is at its peak.

Tips and Variations:

• Make Ahead: You can make the shortcakes and macerate the strawberries a day ahead of time. Store them separately in airtight containers in the refrigerator. The whipped cream is best made fresh, but you can whip it a few hours in advance and store it in the refrigerator.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend to make gluten-free shortcakes.
• Vegan Option: Use a vegan butter substitute and a plant-based heavy cream alternative to make vegan shortcakes and whipped cream.
• Other Fruits: Feel free to add other fruits to the kabobs, such as blueberries, raspberries, or blackberries.
• Grilled Shortcakes: For a smoky flavor, grill the shortcakes lightly before assembling the kabobs.
• Different Dipping Sauces: Instead of whipped cream, try serving the kabobs with a chocolate sauce, caramel sauce, or lemon curd.
• Add Lemon Zest: Add a teaspoon of lemon zest to the shortcake dough for a bright, citrusy flavor.
• Use Different Extracts: Experiment with different extracts in the shortcake dough or whipped cream, such as almond extract or orange extract.

Enjoy!

Conclusion:

Okay, friends, let’s be honest – you’ve scrolled this far because you’re intrigued, and rightfully so! These Strawberry Shortcake Kabobs are not just a recipe; they’re a guaranteed crowd-pleaser, a burst of sunshine on a stick, and a ridiculously easy way to elevate any gathering. I truly believe this is a must-try recipe for anyone looking for a fun, delicious, and visually appealing dessert.

Why are they a must-try? First, the simplicity! Forget complicated baking techniques and fussy frosting. This recipe is all about assembly, making it perfect for even the most novice cooks (or those of us who just don’t have the time for elaborate desserts!). Second, the flavor combination is a classic for a reason. The sweetness of the strawberries, the buttery richness of the shortcake, and the light, airy whipped cream create a symphony of textures and tastes that will have everyone reaching for seconds (and maybe thirds!). Finally, the presentation is just plain fun! These kabobs are colorful, playful, and instantly make any occasion feel a little more special.

But the best part? The versatility! Feel free to get creative with your serving suggestions and variations. For a truly decadent experience, try drizzling the kabobs with melted white chocolate or a homemade strawberry sauce. A sprinkle of toasted almonds or chopped pistachios adds a delightful crunch. If you’re feeling adventurous, swap out the traditional shortcake for mini donuts or even cubes of angel food cake. And for a grown-up twist, consider marinating the strawberries in a little balsamic vinegar before assembling the kabobs – the tangy sweetness is surprisingly delicious!

Here are a few more ideas to spark your imagination:

• For a picnic: Pack the kabobs in a cooler with ice packs to keep them fresh and chilled.
• For a party: Arrange the kabobs on a platter for a stunning and easy-to-grab dessert option.
• For a kid-friendly treat: Let the kids help assemble the kabobs – it’s a fun and interactive activity!
• For a romantic dessert: Serve the kabobs with a glass of sparkling wine for a sweet and elegant ending to a special meal.

I’m so excited for you to try these Strawberry Shortcake Kabobs! They are truly a delightful treat that will bring joy to any occasion. I’ve poured my heart into creating this recipe, and I’m confident that you’ll love it as much as I do. So, gather your ingredients, grab your skewers, and get ready to create some delicious memories!

Now, it’s your turn! I can’t wait to hear about your experience making these kabobs. Did you try any of the variations I suggested? Did you come up with your own creative twists? Please, please, please share your photos and stories in the comments below! I love seeing your creations and hearing about how this recipe has brought a little bit of sweetness to your life. Don’t be shy – let me know what you think! Happy skewering!

And remember, the best recipes are the ones that are shared and enjoyed with loved ones. So, spread the word about these Strawberry Shortcake Kabobs and let’s make the world a little bit sweeter, one kabob at a time!

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