Strawberry Shortcake Kabobs – 2 Ways Recipe

Looking for a show-stopping dessert that’s as easy as it is irresistible? Meet my tried-and-true Strawberry Shortcake Kabobs – 2 Ways! With barely any prep and two dreamy flavor twists—whipped cream or white chocolate—this recipe will make you the star of any gathering or the MVP of snack time at home.

Ingredients You’ll Need

The beauty of Strawberry Shortcake Kabobs – 2 Ways is just how fuss-free and flexible the ingredients are! Each component shines—giving you bursts of juicy flavor, pillowy cake texture, and luscious sweet cream or chocolate in every bite.

• Fresh Strawberries: Choose ripe, fragrant berries for the juiciest pop of color and flavor.
• Pound Cake: That buttery, dense slice is easy to cube and holds up perfectly on skewers—store-bought or homemade both work wonders!
• Whipped Topping (optional): Adds a light, creamy layer and classic shortcake taste. Homemade whipped cream amps up the decadence, but tub-style works in a pinch.
• White Chocolate Chips (optional): Melted and drizzled, they give a sweet, glossy finish and a hint of vanilla warmth.

Variations

The versatility of these kabobs is a huge part of their charm! Feel free to mix up flavors, swap ingredients, or cater to dietary needs—you can truly make Strawberry Shortcake Kabobs – 2 Ways your own signature dessert.

• Gluten-Free Version: Use a gluten-free pound cake or angel food cake for a celiac-friendly spin that tastes just as fabulous.
• Dairy-Free Whipped Cream: Coconut whipped cream or a dairy-free whipped topping fits perfectly for guests avoiding dairy.
• Chocolate Lovers’ Dream: Add a dark or milk chocolate drizzle or swap white chocolate for extra richness.
• Extra Fruity: Layer in cubes of kiwi, banana, or blueberries to really amp up the color and flavor explosion.

How to Make Strawberry Shortcake Kabobs – 2 Ways

Step 1: Prep the Strawberries and Pound Cake

Start by rinsing your strawberries, removing the tops, and slicing them in half. Cut your pound cake into generous 1 to 1½-inch cubes—a size that’s sturdy enough for skewering, but still easy to bite into. This simple prep sets the stage for beautiful kabobs.

Step 2: Assemble the Kabobs (Whipped Cream Version)

For the classic whipped cream version, simply alternate threading a strawberry half, a cube of cake, and a dollop of whipped topping onto each skewer. Build up layers until the skewer is full, making sure there’s a little whipped topping between every piece—it’s the cloud-like glue that holds the magic together!

Step 3: Assemble the Kabobs (White Chocolate Version)

If you’re feeling fancy, now’s your moment! Alternate cake cubes and strawberries onto skewers, with a strawberry at the tip for a vibrant finish. Lay your kabobs on parchment paper to prep for the next, utterly fun, step.

Step 4: Drizzle and Chill

Melt white chocolate chips gently in a small saucepan over low heat, stirring constantly—low and slow is your friend here! When silky, drizzle the chocolate over your assembled kabobs and pop the tray in the fridge for half an hour, letting everything set up and chill for maximum freshness.

Step 5: Serve and Enjoy

Once chilled, serve the kabobs straight from the fridge. They’re perfect as-is, but see below for even more ways to impress! Strawberry Shortcake Kabobs – 2 Ways will disappear faster than you can blink, I promise.

How to Serve Strawberry Shortcake Kabobs – 2 Ways

Garnishes

Dress up your kabobs by dusting them with a little powdered sugar, sprinkling on colored sprinkles, or adding a tiny mint leaf on top for an extra burst of freshness. A drizzle of extra chocolate right before serving never hurts either!

Side Dishes

Pair your Strawberry Shortcake Kabobs – 2 Ways with bubbly lemonade, iced tea, or a simple fruit salad for an effortless and refreshing spread. These kabobs also love a side of vanilla ice cream if you’re feeling especially indulgent!

Creative Ways to Present

Serve kabobs in mason jars for a picnic vibe, stand them upright in a tall glass for buffet-style snacking, or lay them artistically on a platter lined with parchment. For parties, tuck a tiny slip of parchment between layers to keep things tidy—and don’t forget those extra drizzles!

Make Ahead and Storage

Storing Leftovers

Wrap leftover kabobs gently in plastic wrap or place them in an airtight container. They’ll stay fresh in the fridge for up to 2 days—just watch out for the whipped cream version, which is best enjoyed within 24 hours for peak fluffiness.

Freezing

While freezing isn’t recommended for kabobs with whipped topping (it goes watery when thawed), the cake-and-strawberry skewers without cream can be frozen tightly wrapped for up to 1 month. Just add the finishing touches after thawing!

Reheating

These kabobs are at their best served cold or at room temperature, so there’s no need to reheat. If your pound cake has firmed up in the fridge, just let the kabobs sit at room temp for 10-15 minutes before serving—deliciously soft again!

FAQs

Final Thoughts

If you haven’t tried Strawberry Shortcake Kabobs – 2 Ways yet, I can’t recommend them enough—they’re bright, easy, and guaranteed to earn rave reviews from everyone at the table. Whip up a batch for your next picnic or party, and let me know which version you love best!

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