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Delicious Strawberry Shortcake Kabobs for Summer

Make Strawberry Shortcake Kabobs with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 pound fresh strawberries hulled
  • 1 pound pound cake or angel food cake cut into 1-inch cubes
  • 1 cup whipped cream or whipped topping
  • 1 cup white chocolate chips or melting chocolate
  • 1 tablespoon vegetable oil optional, for smoother melting
  • Wooden skewers soaked in water for 30 minutes

Method
 

  1. Prepare the strawberries by hulling them and setting them aside in a bowl.
  2. Cut the pound cake or angel food cake into 1-inch cubes and place them on a serving plate.
  3. If using white chocolate, melt the chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until fully melted. If desired, add the vegetable oil to achieve a smoother consistency.
  4. Begin assembling the kabobs by sliding a strawberry onto a skewer, followed by a cube of cake, and then another strawberry. Continue this pattern until the skewer is filled, leaving some space at each end for handling.
  5. Once assembled, you can drizzle the melted chocolate over the kabobs for added sweetness and visual appeal.
  6. Serve the kabobs on a platter with a side of whipped cream for dipping, or dollop whipped cream directly on top before serving.