These easy strawberry shortcake kabobs can be made two different ways, either layered with fluffy whipped cream or drizzled with white chocolate!
Why this recipe works
Another no bake summer dessert that will be accompanying me to many parties this year are these sweet strawberry shortcake kabobs. Not only are they a super easy party dessert that takes around 20 minutes total to prepare, but they sure look cute. They’re like mini portable strawberry shortcakes!
There are two different ways you can make strawberry shortcake on a stick. Either thread the berries and cake between fluffy whipped cream, or skip the cream and opt for a drizzle of white chocolate instead. I honestly can’t decide which way I like more, so I usually make both. You can even unthread them and plop it all into a bowl to spoon from or drizzle them with macerated strawberry juice. So many options!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE – I’ve used both store-bought pound cake and angel food cake to make these, both are great! I have recipes for homemade angel food cake and pound cake that you can make from scratch as well. I suggest refrigerating whichever cake you choose before making these, as it makes it easier to cut.
STRAWBERRIES – Choose firm berries of similar size so they look uniform on your skewers. You can also cut any oversized berries in half. Rinse and dry the berries first. This is especially important if you will be making the drizzled version, as you want the chocolate to stick. After rinsing and drying the berries, you can simply cut the stem end off, or you can use a fun little gadget called a strawberry huller to remove the hulls and keep the juicy berry around it.
WHIPPED CREAM – If making the whipped cream version, make the whipped cream first and place it in the freezer. This will give it time to firm up a bit. Instead of making your own whipped cream, you can use an 8-ounce container of whipped topping.
DRIZZLE – If you choose the drizzle route, regular white chocolate chips work great. You can also use almond bark or candy melts!
How to Make Strawberry Shortcake Kabobs
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Rinse strawberries and pat dry with paper towels.
- Remove stems and slice off tops.
- Cut cake into cubes.
Whipped Cream Version
- Beat heavy cream and powdered sugar to stiff peaks. Place into freezer to keep firm.
- Using a cookie scoop or a piping bag, add whipped cream to the top of the cake cubes.
- Layer the skewers starting with a strawberry, then add a piece of cake with whipped cream and another strawberry. Repeat until full to your liking.
- Keep in the refrigerator until serving or serve immediately.
Drizzled Version
- Melt white chocolate chips in the microwave in 20-second increments and stir until smooth. Pour into a zip top sandwich bag and allow it to cool slightly (not too much or it’ll harden!).
- Skewer strawberries and cake and place on parchment or waxed paper.
- Cut a hole in the corner of the bag and drizzle melted chocolate across the kabobs.
- Remove to a plate or platter right away and let set (otherwise the drizzles will all harden together).
Frequently Asked Questions & Expert Tips
Whether you make the whipped cream or the drizzled version, you can prep them a couple of hours in advance. If you’re going the whipped cream route, I would recommend using homemade stabilized whipped cream or Cool Whip. These won’t deflate as quickly, which regular whipped cream tends to do. It’s best to make them only a couple hours beforehand if you need to make them in advance, any longer than that and you risk the cake soaking up the whipped cream and becoming soggy. Cover with plastic wrap and store in the refrigerator.
Otherwise, you can cube the cake, slice the berries, and thread them onto skewers, leaving space to pipe the whipped cream in between just before serving.
You can easily use either pound cake, angel food cake, brownies, sponge cake, mini cupcakes, or chunks of biscuit. Be sure to use something that is sturdy and won’t crumble or fall apart on the skewer. Pound cake and angel food cake are the most popular choices amongst all the options!
How do you keep the whipped cream in place?
- Regular whipped cream (powdered sugar and heavy whipping cream) is great when you plan on serving immediately. If you need your kabobs to hold up a bit longer, I would highly recommend using either homemade stabilized whipped cream or Cool Whip. Both of which are sturdier and won’t melt right off of the skewer.
- I find it easiest to add the whipped cream inbetween a cake chunk so it has a somewhat flat surface to cling onto.
- Have all your ingredients chilled to help keep the whipped cream cold.
- Using a piping bag or zipper bag with the corner snipped off works best for adding the whipped cream inbetween layers.
- Lay your skewers flat instead of standing them up.
- And lastly, always keep your skewers chilled in the refrigerator, especially when using whipped cream!
Serving Suggestions
Serve your strawberry shortcake kabobs chilled, whether you are using whipped cream or chocolate drizzle. The drizzle version will do just fine sitting out at a party, but you’ll want to keep the whipped cream version in the refrigerator at all times.
To transport, lay them flat on a platter and cover with plastic wrap. I hope you love them!
Variations for Strawberry Shortcake Kabobs
- Add blueberries to make a red, white, and blue version for the 4th of July!
- Substitute or add raspberries to the mix.
- Drizzle with strawberry sauce by combining strawberries, sugar, cornstarch, and lime juice in a saucepan like we do in our strawberry shortcake trifle.
- Go the classic route and use shortcake biscuits (they may be a bit crumblier). Unfrosted mini cupcakes, brownie bites, donut holes, or sponge cake would also work!
More Strawberry Recipes
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Strawberry Shortcake Kabobs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 pounds fresh strawberries 32 ounces
- 11 ounces Angel food cake loaf shape
For Whipped Cream Version
- ½ cup heavy whipping cream
- 1 Tablespoon powdered sugar
For Drizzled Version
- ½ cup white chocolate chips
Things You’ll Need
- Wooden skewers or metal skewers
Before You Begin
- Choose firm berries of similar size so they look uniform on your skewers. You can also cut any oversized berries in half. Rinse and dry the berries first. This is especially important if you will be making the drizzled version as you want the chocolate to stick.
- If making the whipped cream version, make the whipped cream first and place it in the freezer. This will give it time to firm up a bit.
- I suggest refrigerating the cake before making these as it makes the cake easier to cut.
- A store bought pound cake can be used instead of the angel food cake.
- Using angel food cake instead of pound cake is definitely a lighter option, and is more Weight Watchers friendly. Lighten it up even more by using zero sugar or fat free whipped topping.
Instructions
- Rinse strawberries and pat dry with paper towels.2 pounds fresh strawberries
- Remove stems and slice off tops.
- Cut cake into cubes.11 ounces Angel food cake
Whipped Cream Version
- Beat heavy cream and powdered sugar to stiff peaks. Place into freezer to keep firm.1/2 cup heavy whipping cream, 1 Tablespoon powdered sugar
- Using a cookie scoop or a piping bag, add whipped cream to the top of the cake cubes.
- Layer the skewers starting with a strawberry, then add a piece of cake with whipped cream and another strawberry. Repeat until full to your liking.
- Keep in the refrigerator until serving or serve immediately.
Drizzled Version
- Melt white chocolate chips in the microwave in 20 second increments and stir until smooth. Pour into a zip top sandwich bag and allow it to cool slightly (not too much or it’ll harden!).1/2 cup white chocolate chips
- Skewer strawberries and cake and place on parchment or waxed paper.
- Cut a hole in the corner of the bag and drizzle melted chocolate across the kabobs.
- Remove to a plate or platter right away and let set (otherwise the drizzles will all harden together).
Expert Tips & FAQs
- We have included nutritional information for the strawberries and angel food cake. Please refer to packaging for nutrition information on white chocolate chips or whipped cream.
- The drizzled version can be placed out at the party, whereas the whipped cream version must be refrigerated or served immediately.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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