If you’re on the lookout for a fun, fresh, and absolutely delightful treat to wow your friends and family, you’ve just found it with this Strawberry Shortcake Kabobs Recipe. These kabobs bring together juicy, vibrant strawberries and fluffy angel food cake in a colorful, bite-sized dessert that’s as easy to make as it is to devour. Topped with luscious homemade whipped cream and a hint of vanilla, this dish is pure happiness on a skewer, perfect for summer gatherings, parties, or whenever you’re craving a sweet pick-me-up. The best part? It’s simple, elegant, and screams celebration in every bite.
Ingredients You’ll Need
The magic of this Strawberry Shortcake Kabobs Recipe lies in the simplicity and quality of its ingredients. Each component plays a crucial role, from the lightness of the angel food cake to the fresh burst of ripe strawberries, all elevated by the creamy vanilla whipped topping. Gather these essentials for a dessert that’s easy yet impressive.
- Fresh strawberries: These add natural sweetness and a juicy pop of red color that makes the kabobs irresistibly inviting.
- Angel food cake: Its airy texture provides the perfect soft contrast to the strawberries, making every bite delightfully tender.
- Heavy whipping cream: Essential for making fluffy whipped cream that tops off the kabobs with rich creaminess.
- Powdered sugar: Adds a subtle sweetness and ensures your whipped cream is smooth and light.
- Vanilla extract: Brings warmth and depth of flavor to your whipped cream, making it taste homemade and special.
- Wooden skewers: These are your kabob “sticks” to assemble the ingredients for easy handling and serving.
- Fresh mint leaves (optional): A splash of green that adds freshness and an elegant visual touch.
How to Make Strawberry Shortcake Kabobs Recipe
Step 1: Prepare the Whipped Cream
First things first, pop your mixing bowl and beaters into the freezer for 10 to 15 minutes. This chilling step is key to getting that perfect whipped cream texture. Once cool, pour in the heavy whipping cream along with powdered sugar and vanilla extract, then beat on medium-high speed until soft peaks form. Watch carefully so you don’t overwhip—it should be light, fluffy, and ready to delight.
Step 2: Prep the Strawberries
While your cream chills, rinse the strawberries under cold water and pat them dry gently so they hold up well. Hull each berry to remove the green tops, then slice them in half. These neat halves will give your kabobs a perfect size and shape for the skewers, providing that stunning fresh fruit pop in every bite.
Step 3: Cube the Angel Food Cake
Take a serrated knife and cut the angel food cake into 1-inch cubes. The soft texture of these cubes pairs beautifully with the strawberries and creates a lovely contrast. Be sure to handle the cake gently so your pieces stay fluffy and intact for threading.
Step 4: Assemble the Kabobs
Grab your wooden skewers and start threading. Begin with a strawberry half, cut side up to showcase its juicy interior, then gently add a cube of angel food cake. Keep alternating between strawberries and cake cubes until your skewer is full, finishing off with another strawberry half for a perfect balance. Repeat until all your ingredients are used up—expect to make about 10 to 12 kabobs in total.
Step 5: Presentation and Serving
Lay the kabobs neatly on a platter or stand them upright in a tall glass for a playful touch. Serve your beautifully whipped cream on the side, inviting everyone to dip each bite for maximum indulgence. Add a few fresh mint leaves on top for that artisanal finish that makes these kabobs extra special.
How to Serve Strawberry Shortcake Kabobs Recipe
Garnishes
Adding fresh mint leaves as a garnish is a simple way to lift the dish with a refreshing aroma and vibrant green color. For an extra celebratory look, consider a light dusting of powdered sugar or even a drizzle of chocolate sauce to complement the strawberries. These garnishes not only enhance the flavor but also amp up the visual appeal.
Side Dishes
Strawberry Shortcake Kabobs Recipe shines best as a standalone treat, but you can pair them with light sides like a crisp, citrusy salad or chilled sparkling lemonade for a complete summer-themed spread. The key is to keep the sides fresh and simple so they don’t overpower the sweet, tender kabobs.
Creative Ways to Present
Think outside the plate! Try serving the kabobs stuck upright in a hollowed-out melon for a colorful centerpiece, or place them on a wooden board lined with parchment for rustic charm. You could even assemble mini kabobs for kids by using shorter skewers and mixing in marshmallows or small pieces of white chocolate for extra fun.
Make Ahead and Storage
Storing Leftovers
If you have any kabobs left, place them in an airtight container and store them in the refrigerator for up to two days. To avoid sogginess, keep the whipped cream separate until serving time, and use fresh strawberries next time for the best taste and texture.
Freezing
Freezing is not recommended for these kabobs since the angel food cake and strawberries don’t maintain their texture well after thawing. The whipped cream’s delicate fluffiness will also be lost, so it’s best to enjoy this dessert fresh and lively.
Reheating
Since this is a cold, fresh dessert, reheating is unnecessary and would compromise the texture and flavor. Serve chilled and fresh for the most delightful experience.
FAQs
Can I use other types of cake instead of angel food cake?
Absolutely! While angel food cake offers lightness that pairs perfectly with berries, pound cake or sponge cake can also work. Just keep in mind that denser cakes will change the texture balance a bit.
Is there a way to make this dessert vegan?
Yes! You can swap the heavy cream for a plant-based whipping cream and use a vegan cake alternative. Make sure to check that your powdered sugar and vanilla extract are vegan-friendly as well.
How far in advance can I assemble the kabobs?
It’s best to assemble the kabobs just before serving to keep the cake from absorbing moisture and the strawberries fresh. If needed, you can prepare the components ahead individually and assemble closer to mealtime.
Can I add other fruits to the kabobs?
Definitely! Blueberries, kiwi slices, or mango chunks can add variety and even more vibrant colors. Just be mindful of the flavors to keep the classic strawberry shortcake vibe intact.
What’s the best way to keep the whipped cream stable?
Using chilled equipment and not overwhipping the cream helps maintain its light but stable peaks. You can also add a tiny bit of cream of tartar or gelatin for extra firmness if you plan to serve the dessert over a longer period.
Final Thoughts
There’s something truly joyful about making and sharing these Strawberry Shortcake Kabobs Recipe with the people you care about. They combine all the best parts of a classic dessert into a handy, shareable, and charming form that’s perfect for any occasion. I encourage you to give this recipe a try—it’s guaranteed to bring smiles and maybe even start new favorite traditions. Get your skewers ready, and happy indulging!
Print
Strawberry Shortcake Kabobs Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Shortcake Kabobs are a fun and easy dessert perfect for summer gatherings or anytime you want a light, refreshing treat. Juicy fresh strawberries and fluffy angel food cake are threaded onto skewers and served with a luscious homemade whipped cream dip, making this dessert both visually appealing and deliciously satisfying.
Ingredients
Fruit
- 1 pound fresh strawberries, hulled and halved
Cake
- 1 pound angel food cake, cut into 1-inch cubes
Whipped Cream Dip
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Other
- Wooden skewers (6-inch or 8-inch)
- Fresh mint leaves for garnish (optional)
Instructions
- Chill Mixing Equipment: Place your mixing bowl and beaters in the freezer for 10 to 15 minutes to ensure the cream whips properly.
- Prepare Whipped Cream: Pour 1 cup of heavy whipping cream into the chilled bowl, add 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract.
- Whip Cream: Beat on medium-high speed until soft peaks form, about 3 to 5 minutes. Be careful not to overwhip to avoid turning it into butter. Set aside in the refrigerator.
- Prepare Strawberries: Rinse strawberries under cold water, pat dry, hull, and slice them in half.
- Cut Angel Food Cake: Using a serrated knife, cut the angel food cake into 1-inch cubes for easy threading.
- Assemble Kabobs: Thread a strawberry half onto the wooden skewer, cut side facing up, followed by a cube of angel food cake. Alternate between strawberries and cake cubes until the skewer is filled, ending with a strawberry half.
- Repeat Assembly: Continue assembling kabobs until all strawberries and cake cubes are used, making approximately 10 to 12 kabobs.
- Display Kabobs: Place the finished kabobs on a platter or stand them upright in a glass for an attractive presentation.
- Serve: Offer the whipped cream on the side for dipping.
- Garnish: Optionally, garnish with fresh mint leaves to add a touch of color and aroma.
Notes
- Chilling the bowl and beaters helps the cream whip faster and achieve better volume.
- Use fresh, ripe strawberries for the best flavor.
- Be cautious not to overwhip the cream to maintain a light and fluffy texture.
- The size of the skewers can be adjusted depending on serving size preference.
- Can be made ahead and refrigerated for a few hours before serving, but assemble skewers just before serving to keep cake fresh.
- For a lighter version, you can use whipped topping or a low-fat whipped cream alternative.
