Description
These Strawberry Shortcake Kabobs are a fun and refreshing twist on a classic dessert, perfect for summer gatherings. Featuring fresh strawberries, fluffy angel food cake, and creamy whipped topping, they offer a delightful combination of flavors and textures. Easy to assemble and great for sharing, these kabobs are sure to be a hit at any occasion!
Ingredients
Scale
- 1 pound fresh strawberries, hulled and halved
- 1 pound angel food cake, cut into 1-inch cubes
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Wooden skewers (6-inch or 8-inch)
- Fresh mint leaves for garnish (optional)
Instructions
- Chill your mixing bowl and beaters in the freezer for about 10-15 minutes.
- Pour 1 cup of heavy whipping cream into the chilled bowl.
- Add 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract.
- Beat the cream on medium-high speed until soft peaks form (about 3-5 minutes). Avoid overwhipping.
- Set the whipped cream aside in the refrigerator.
- Rinse the strawberries under cold water and pat them dry.
- Hull the strawberries and slice them in half.
- Cut the angel food cake into 1-inch cubes using a serrated knife.
- Grab your wooden skewers. For longer skewers, you can fit more pieces.
- Thread a strawberry half onto the skewer, cut side facing up.
- Add a cube of angel food cake and push it down gently.
- Alternate between strawberries and cake cubes until the skewer is filled, finishing with a strawberry half.
- Repeat until all strawberries and cake cubes are used (about 10-12 kabobs).
- Place the assembled kabobs on a platter or stand them upright in a glass for display.
- Serve the whipped cream on the side for dipping.
- Garnish with fresh mint leaves for an elegant touch.
Notes
- Choose ripe strawberries for the best flavor.
- Consider drizzling chocolate sauce over the kabobs for added richness.
- Experiment with other fruits like blueberries or bananas.
- Assemble kabobs a few hours in advance and keep them covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 0 minutes