Description
Strawberry Shortcake Kabobs – Juicy strawberries, fluffy cake, and creamy whipped cream layered on skewers for a sweet and refreshing treat.
Ingredients
Scale
- 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
- 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)
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 kabob
- Calories: 290
- Sugar: 14g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg