Strawberry Shortcake Kabobs are the ultimate sweet treat for summer parties, picnics, or any time you want a no-fuss, crowd-pleasing dessert.
Whether you go the fresh fruit and whipped cream route or the chocolate-drizzled version, these kabobs are quick to make and fun to serve!
Why You’ll Love Strawberry Shortcake Kabobs
Fun and Portable: Perfect for parties and easy to grab.
Kid-Friendly and Elegant: Appeals to all ages.
Two Delicious Variations: Classic whipped cream or chocolate-dipped.
Customizable: Use pound cake, angel food cake, or shortcake.
Minimal Prep: Just layer, drizzle, and serve.
What You’ll Need (Ingredient Highlights)
Strawberries: Washed and halved, the star of the kabobs.
Cake Cubes: Pound cake or angel food cake work best.
Whipped Cream or Chocolate: Choose your finishing touch.
White or Dark Chocolate Chips: For melting and drizzling.
Kabob Sticks or Skewers: Wooden or reusable work great.
Pro Tips Before You Start
Dry Your Strawberries: Moisture can make the cake soggy.
Use Cold Whipped Cream: For best piping results.
Chill Chocolate Kabobs: To set the drizzle before serving.
Cut Even Cubes: Makes kabobs look uniform and neat.
Layer Thoughtfully: Alternate strawberry and cake for visual appeal.
How to Make Strawberry Shortcake Kabobs
Option 1: Whipped Cream Kabobs
Prepare Ingredients: Slice strawberries and cut cake into cubes.
Layer on Skewers: Alternate strawberries and cake pieces.
Top with Whipped Cream: Pipe or spoon on just before serving.
Option 2: Chocolate-Drizzled Kabobs
Assemble Kabobs: Same as above with strawberries and cake.
Melt Chocolate: Microwave chips in 30-sec intervals until smooth.
Drizzle: Spoon or pipe melted chocolate over kabobs.
Chill: Refrigerate for 10–15 minutes to set chocolate.
What to Serve It With
Fresh lemonade or iced tea
A scoop of vanilla or strawberry ice cream
Chocolate dipping sauce or fruit coulis
Mint leaves for garnish
Variations / Substitutions
Add Other Fruits: Blueberries, bananas, or pineapple.
Use Brownie Cubes: For a rich twist.
Try Coconut Whip: For a dairy-free version.
Add Sprinkles or Crushed Nuts: For fun textures.
Storage & Leftovers
Fridge: Store assembled kabobs for up to 2 days.
Freezer: Not recommended; fruit and cake may get mushy.
Best Served Fresh: Especially with whipped cream.
FAQs
Can I make these ahead of time?
Yes, just wait to add whipped cream until serving.
What kind of cake works best?
Pound cake holds its shape well, but angel food is also great.
Can I use frozen strawberries?
Fresh is best for texture and appearance.
How do I transport these to a party?
Lay flat in a container and cover lightly with plastic wrap.
Can I use store-bought whipped topping?
Absolutely—it makes prep even easier!
Final Thoughts
Strawberry Shortcake Kabobs are a clever twist on a timeless dessert.
Whether you prefer the lightness of whipped cream or the richness of chocolate, these skewers are a surefire way to sweeten any occasion.
Quick, customizable, and oh-so-cute—what’s not to love?
Strawberry Shortcake Kabobs
Ingredients
Method
- Whipped Cream Version: Alternate strawberries and cake cubes on skewers.
- Add whipped cream right before serving.
- Chocolate Version: Assemble kabobs with fruit and cake.
- Melt chocolate and drizzle over kabobs.
- Chill to set, then serve.
- See full steps with tips & photos → https://theboatshedcafe.com/strawberry-shortcake-kabobs/
Notes
- Use firm pound cake or angel food cake that won’t crumble when skewered.
- For neater kabobs, use same-size strawberry halves and cake cubes.
- Want to make them dairy-free? Use coconut whipped cream or vegan chocolate.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.