Strawberry Shortcake Kabobs

Servings: kabobs

Calories: 109cal

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.

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).

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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.

Course: Dessert

Cuisine: American

Prep Time20

Cook Time0

Total Time20