Description
Strawberry Shortcake Kabobs are a delightful and easy-to-make dessert combining fresh strawberries, moist pound cake cubes, and a drizzle of honey, served with whipped cream. Perfect for summer parties or a fun snack, these kabobs offer a refreshing twist on the classic strawberry shortcake.
Ingredients
Scale
Ingredients
- 1 pound strawberries, hulled
- 12 ounce pound cake, cut into 1-inch cubes
- 1 cup whipped cream, for serving
- 1 tablespoon honey
- 8 wooden skewers
Instructions
- Prepare Strawberries: Rinse and hull the strawberries carefully, then pat them dry with a clean towel to remove any excess moisture.
- Cube the Pound Cake: Slice the pound cake into uniform 1-inch cubes to ensure even layering on the kabobs.
- Assemble Kabobs: Thread one strawberry followed by one pound cake cube, alternating on each of the 8 skewers until filled.
- Arrange for Serving: Place the assembled kabobs neatly on a serving platter, ready for garnish and presentation.
- Add Honey Drizzle: Drizzle the tablespoon of honey evenly over the kabobs to add a natural sweetness.
- Serve with Whipped Cream: Offer the whipped cream on the side for dipping or topping each kabob as desired.
Notes
- Make sure strawberries are completely dry before skewering to avoid soggy kabobs.
- Use fresh, firm strawberries for the best texture and flavor.
- Pound cake can be homemade or store-bought, but firm cake works best to hold its shape on skewers.
- These kabobs are best served immediately to maintain the freshness of the fruit and cake.
- For a fun variation, try adding a mint leaf between the strawberry and cake pieces.
