Strawberry Shortcake Kabobs

Imagine biting into a perfectly balanced skewer of buttery shortcake, juicy strawberries, and cloud-like whipped cream – that’s the magic of Strawberry Shortcake Kabobs. These delightful treats transform the classic American dessert into a portable, party-ready format that’s as beautiful as it is delicious. The contrasting textures of soft cake and fresh berries create an irresistible combination that will have everyone reaching for seconds. You’ll learn how to create these eye-catching Strawberry Shortcake Kabobs that bring all the nostalgic flavors you love in a fun new presentation perfect for any gathering.

Why You’ll Love This Recipe

These Strawberry Shortcake Kabobs are about to become your new favorite dessert creation for so many reasons. First, they’re incredibly versatile – perfect for everything from elegant brunch gatherings to casual backyard barbecues or children’s birthday parties. The visual appeal can’t be overstated; the vibrant red strawberries against golden shortcake and white cream create a stunning presentation that requires minimal effort.

The textural experience is what makes these kabobs truly special. Each bite delivers the perfect balance of tender, buttery shortcake, juicy strawberry freshness, and silky whipped cream that melts in your mouth. Unlike traditional strawberry shortcake that can get soggy, these skewered versions maintain their integrity until the moment you take a bite.

Perhaps best of all, these sweet skewers can be partially prepped ahead of time, making them ideal for entertaining. The individual components come together quickly when you’re ready to serve, allowing you to enjoy your own party instead of being stuck in the kitchen. These strawberry shortcake sticks are guaranteed to disappear quickly from any dessert table!

Ingredients

For the Strawberry Shortcake Kabobs, you’ll need:

For the Shortcake:

• 2 cups (250g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 6 tablespoons (85g) cold unsalted butter, cubed
• ⅔ cup (160ml) cold heavy cream
• 1 teaspoon vanilla extract

For Assembly:

• 2 pounds (900g) fresh strawberries, hulled and halved (about 6 cups)
• 2 cups (480ml) heavy whipping cream
• ¼ cup (30g) powdered sugar
• 1 teaspoon vanilla extract
• 8-10 wooden skewers (8-inch length recommended)

The star ingredient is undoubtedly the strawberries – look for bright red berries with no white shoulders for the sweetest flavor in your fruit shortcake kabobs. The shortcake should have a tender, biscuit-like texture that holds up when skewered, while using real vanilla extract enhances both the cake and cream components.

Pro Tips

Perfect Your Shortcake Texture
For the best Strawberry Shortcake Kabobs, avoid overworking the shortcake dough. Use a light touch when mixing and handle the dough minimally to ensure tender, flaky results. The butter should remain in small, visible pieces throughout the dough – these create the steam pockets that make your shortcake light and fluffy. For even more flavor, brush the tops with cream and sprinkle with turbinado sugar before baking for a delicious caramelized crunch.

Strawberry Selection and Prep
Choose strawberries of similar size for consistent cooking and beautiful presentation. When preparing berries for your strawberry shortcake skewers, pat them dry thoroughly after washing to prevent the juice from making the shortcake soggy. For extra flavor, macerate half your berries with a tablespoon of sugar for 15 minutes to create a natural syrup that can be drizzled over the assembled kabobs.

Stabilized Whipped Cream
Make your whipped cream last longer by stabilizing it. Whip the cream until soft peaks form, then add the powdered sugar and a teaspoon of unflavored gelatin that’s been dissolved in 1 tablespoon of water and cooled slightly. This prevents the cream from weeping or deflating and ensures your Strawberry Shortcake Kabobs will hold up beautifully for hours at your event.

Instructions

Step 1: Prepare the Shortcake
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs with pea-sized pieces of butter remaining. Make a well in the center, pour in the cold cream and vanilla extract, then stir just until the dough comes together.

Step 2: Shape and Bake
Turn the dough onto a lightly floured surface and gently pat it into a rectangle about ¾-inch thick. Using a sharp knife, cut the dough into 1-inch squares. Transfer the squares to your prepared baking sheet, placing them about 1 inch apart. Brush the tops with a little extra cream and sprinkle with sugar if desired. Bake for 12-14 minutes until golden brown. Allow to cool completely on a wire rack.

Step 3: Prepare the Strawberries
While the shortcake cools, wash, hull, and halve your strawberries. If the berries are very large, you may want to quarter them for easier eating. Pat the berries dry with paper towels to prevent excess moisture from softening your shortcake pieces.

Step 4: Make the Whipped Cream
In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until medium-stiff peaks form. Transfer to a piping bag fitted with a large star tip if you want to pipe decorative portions onto your Strawberry Shortcake Kabobs, or simply keep in a bowl for assembly.

Step 5: Assemble the Kabobs
Take your wooden skewers and begin assembly by alternating shortcake squares, strawberry halves, and small dollops of whipped cream. For the cream, you can either pipe small rosettes directly onto the strawberries before adding to the skewer, or add the cream as a dipping sauce on the side. For the most visually striking strawberry dessert kabobs, end with a beautiful strawberry half on top.

Step 6: Serve and Enjoy
Arrange your completed Strawberry Shortcake Kabobs on a serving platter. For an extra touch, drizzle with a little honey or sprinkle with mint. Serve immediately for the best texture and flavor experience.

Variations

Chocolate Lover’s Shortcake Kabobs
Transform your Strawberry Shortcake Kabobs with a chocolate twist by adding a tablespoon of cocoa powder to your shortcake dough. Alternate strawberries with chunks of brownies instead of traditional shortcake, and drizzle the assembled kabobs with chocolate sauce. For an extra indulgent touch, add mini chocolate chips to your whipped cream or replace some strawberries with chocolate-dipped ones.

Tropical Shortcake Kabobs
Create an island-inspired variation by incorporating diced mango, pineapple chunks, and kiwi alongside the strawberries on your fruit shortcake skewers. Add a teaspoon of coconut extract to the whipped cream and sprinkle toasted coconut flakes over the assembled kabobs. This tropical version makes a refreshing summer dessert option that brings vacation vibes to any gathering.

Gluten-Free Shortcake Kabobs
Accommodate dietary restrictions by substituting the all-purpose flour with a 1:1 gluten-free baking blend in the shortcake recipe. Alternatively, use gluten-free pound cake or angel food cake cut into cubes. The rest of the ingredients in these Strawberry Shortcake Kabobs are naturally gluten-free, making this an easy adaptation that ensures everyone can enjoy this delightful dessert.

Storage and Serving

For the freshest experience, assemble your Strawberry Shortcake Kabobs no more than 2 hours before serving. If you need to prepare components ahead of time, the baked shortcake squares can be stored in an airtight container at room temperature for up to 2 days. The whipped cream can be made up to 24 hours in advance if stabilized with gelatin and kept refrigerated.

When serving these strawberry shortcake sticks, consider offering them in tall glasses with the skewers standing upright for a dramatic presentation. For a more interactive dessert experience, set up a build-your-own kabob station with the shortcake squares, prepared strawberries, and a bowl of whipped cream alongside blank skewers.

These kabobs pair beautifully with champagne or prosecco for adult gatherings, or a strawberry lemonade for family events. For an elevated dessert, serve alongside small glasses of strawberry coulis or vanilla custard for dipping. Any leftover components should be stored separately in the refrigerator and consumed within 24 hours for best quality.

FAQs

Can I make the shortcake a day ahead?
Yes! The shortcake squares can be baked up to 2 days in advance. Store them in an airtight container at room temperature, and they’ll maintain their texture perfectly for your Strawberry Shortcake Kabobs.

How do I prevent my whipped cream from melting?
Stabilize your whipped cream by adding 1 teaspoon of unflavored gelatin dissolved in 1 tablespoon of water (cooled slightly) while whipping. This helps the cream hold its shape longer, especially for outdoor events.

Can I use store-bought cake instead of homemade shortcake?
Absolutely! Pound cake or angel food cake from the store works wonderfully for quick Strawberry Shortcake Kabobs. Cut the cake into 1-inch cubes and proceed with the recipe as directed.

What other fruits work well for these kabobs?
Blueberries, raspberries, peaches, and bananas all work beautifully alongside or in place of strawberries. Just ensure fruits are firm enough to skewer and pat them dry before assembling.

How far in advance can I assemble the kabobs?
For best results, assemble your Strawberry Shortcake Kabobs no more than 2 hours before serving. The moisture from the strawberries will eventually soften the cake if assembled too far in advance.

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