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Growing up in Chicago, some of my fondest memories are those spent in my family’s bustling kitchen. My mother, with her Polish roots, and my grandmother Elizabeth, who makes the best apple cake, would often let me help with the simpler tasks. I remember the laughter, the chatter, and the delightful chaos as we prepared for family gatherings. One such memory is of making strawberry shortcake kabobs, a dish that combines the simplicity of fresh strawberries with the indulgence of cake and cream. These kabobs are a modern twist on a classic dessert, perfectly capturing the essence of summer and family fun. They’re not only a hit with my kids, Ella and Peter, but they also remind me of those cherished times in the kitchen with my family.
Why You’ll Love This Recipe
Strawberry shortcake kabobs are the perfect blend of easy and impressive. They’re quick to assemble, making them ideal for last-minute gatherings or a delightful family treat. The kabobs are not only visually appealing but also offer a refreshing taste with the juicy strawberries and fluffy cake. Plus, they’re a versatile dessert that can be adapted for various dietary needs. Whether you’re looking for a low-sugar option or a gluten-free twist, these kabobs can be customized to suit your preferences.
Ingredients
- 1 pound fresh strawberries, hulled
- 1 pound pound cake, cut into 1-inch cubes
- 1 cup whipped cream or whipped topping
- 1 tablespoon powdered sugar (optional)
- 1 teaspoon vanilla extract (optional)
- Wooden skewers
Optional Substitutions and Notes:
- For a gluten-free option, use gluten-free pound cake.
- Substitute whipped cream with coconut cream for a dairy-free version.
- Add a drizzle of chocolate sauce for extra indulgence.
Step-by-Step Instructions
- Start by washing and hulling the strawberries. Pat them dry with a paper towel to remove excess moisture.
- Cut the pound cake into 1-inch cubes. Try to keep the cubes uniform for even presentation.
- If using, mix the powdered sugar and vanilla extract into the whipped cream for added flavor.
- Thread a strawberry onto a wooden skewer, followed by a cube of pound cake, and then a dollop of whipped cream. Repeat the process until the skewer is filled, leaving space at each end for handling.
- Continue assembling the kabobs until all ingredients are used.
- Arrange the kabobs on a platter and serve immediately, or refrigerate for up to an hour before serving.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
- Ensure the strawberries are completely dry before assembling to prevent soggy cake.
- If preparing ahead, add the whipped cream just before serving to maintain its texture.
- For extra flavor, marinate the strawberries in a splash of balsamic vinegar for 10 minutes before assembling.
When I make this recipe, my go-to tool is the MOSFiATA 8″ Professional Chef’s Knife for slicing the pound cake into perfect cubes. This makes prep easier and ensures each piece is just right for threading onto the skewers. Also, having a Silicone Utensils Set on hand helps with mixing and serving without damaging delicate ingredients.
Variations and Substitutions
Get creative with these strawberry shortcake kabobs by adding different fruits like blueberries or raspberries for a colorful twist. For a more decadent version, dip the pound cake cubes in melted chocolate before assembling. If you’re looking for a healthier option, swap the pound cake with angel food cake and use Greek yogurt instead of whipped cream.
Serving Suggestions
These kabobs are best served chilled and can be a delightful addition to any summer picnic or barbecue. Pair them with a refreshing lemonade or a glass of chilled white wine for the adults. They also make a great interactive dessert where guests can assemble their own kabobs with a variety of toppings.
FAQs
Can I prepare strawberry shortcake kabobs in advance?
Yes, you can prepare the components in advance, but it’s best to assemble the kabobs just before serving to keep the cake from getting soggy.
What if I don’t have wooden skewers?
If you don’t have skewers, you can serve the ingredients in a layered dessert cup for a deconstructed version.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to two days. Note that the texture of the cake may change slightly.
Final Thoughts
I hope you enjoy making these strawberry shortcake kabobs as much as I do. They’re a fun, delicious treat that’s sure to bring a smile to your face. Whether you’re making them for a special occasion or just because, they’re a wonderful way to enjoy the simple pleasures of fresh strawberries and cake. Don’t forget to share your creations with friends and family, and remember that cooking is all about love and laughter.
👉 I hope you loved making these Strawberry Shortcake Kabobs—they’re like a bite of summer on a stick! If you’re looking for more sweet treats, why not try my Chocolate Chip Cookies, Lemon Bars, or Banana Bread? Each recipe is a delightful journey in its own right. Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
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Strawberry Shortcake Kabobs Recipe
A delightful and easy-to-make dessert featuring fresh strawberries, fluffy pound cake, and creamy whipped topping, perfect for any occasion.
Keep the screen of your device on while you follow the steps.
- Start by washing and hulling the strawberries. Pat them dry with a paper towel to remove excess moisture.
- Cut the pound cake into 1-inch cubes. Try to keep the cubes uniform for even presentation.
- If using, mix the powdered sugar and vanilla extract into the whipped cream for added flavor.
- Thread a strawberry onto a wooden skewer, followed by a cube of pound cake, and then a dollop of whipped cream. Repeat the process until the skewer is filled, leaving space at each end for handling.
- Continue assembling the kabobs until all ingredients are used.
- Arrange the kabobs on a platter and serve immediately, or refrigerate for up to an hour before serving.