Strawberry Shortcake Kabobs
Strawberry shortcake kabobs transform a classic dessert into a fun, portable, and customizable treat, perfect for gatherings and celebrations. Bursting with fresh fruit, tender cake, and creamy toppings, they’re an irresistible blend of simplicity, flavor, and charm.
Ingredients
- 12 strawberries hulled and halved
- 12 oz. pound cake cut into 1-inch cubes
- 8 oz. whipped topping optional
- 1 bag of white chocolate chips optional
Instructions
Whipped Cream Version
- Thread a strawberry, a piece of pound cake, and a dollop of whipped topping onto a skewer. Repeat the pattern until the skewer is filled to your liking.
- Chill in the refrigerator until ready to serve.
White Chocolate Version
- Cut pound cake into 1½-inch cubes.
- Rinse strawberries and remove the tops. Thread cake pieces and strawberries onto skewers, making sure to place a strawberry on each end. Arrange skewers on parchment paper.
- Melt white chocolate chips by placing a few squares in a small saucepan over low heat, stirring constantly until smooth. Drizzle the melted chocolate over the skewers.
- Refrigerate for 30 minutes. Enjoy!