Easy Strawberry Shortcake Skewers – Two Delicious Styles

These easy strawberry shortcake skewers are a fun twist on the classic dessert, served on a stick for a playful, mess-free treat. I make them two ways: one with light, fluffy cake cubes and whipped cream, and another with a rich, creamy cheesecake filling. They’re perfect for parties, BBQs, or anytime I want something sweet and simple.

Why I Love This Recipe

I love that these kabobs are quick to assemble, look adorable, and taste just like traditional strawberry shortcake—only easier to eat and even more fun to serve. The two variations let me switch things up depending on the mood or occasion: light and fresh or rich and creamy. Plus, they’re super customizable, which makes them a hit every time I bring them out.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the classic whipped cream version:

• Fresh strawberries

• Pound cake or angel food cake (cut into cubes)

• Whipped cream or whipped topping

For the cheesecake filling version:

• Fresh strawberries

• Pound cake cubes

• Cream cheese (softened)

• Powdered sugar

• Vanilla extract

• Whipped cream

Optional for both versions:

• White chocolate or milk chocolate (melted for drizzling)

• Skewers

directions

For both versions:

1. I wash and dry the strawberries, then hull and slice them if they’re large.

2. I cut the cake into evenly sized cubes so they slide onto the skewers easily.

For the whipped cream version:

3. I thread the skewers by alternating cake cubes and strawberries.

4. I serve them with a side of whipped cream for dipping or pipe a little onto each kabob.

For the cheesecake filling version:

5. I beat the softened cream cheese with powdered sugar and vanilla until smooth, then fold in whipped cream to create a light, fluffy filling.

6. I either pipe the cheesecake mixture onto the kabobs between layers or serve it on the side as a dip.

Optional finish:

7. I sometimes drizzle the assembled kabobs with melted chocolate for an extra treat.

Servings and timing

This recipe makes about 10–12 kabobs and takes just 20–25 minutes to prep, depending on which version I make.

Variations

I’ve swapped strawberries for mixed berries or even grilled peaches in the summer. For a fun twist, I use brownie chunks or shortbread cookies in place of cake. Sometimes I add mini marshmallows or a dusting of crushed graham crackers for texture. If I want to go dairy-free, I use coconut whipped cream and a plant-based cake option.

storage/reheating

I keep assembled kabobs in the fridge for up to 24 hours if I’m making them ahead. I store them in a covered container and add the whipped cream or drizzle just before serving. I don’t recommend reheating these—this recipe is best served cold or at room temperature.

FAQs

Can I make these ahead of time?

Yes, I prep the components ahead and assemble them a few hours before serving. I hold off on adding any whipped cream or drizzle until just before.

What’s the best type of cake to use?

I like using pound cake for a richer texture or angel food cake for something lighter. Both hold their shape well on skewers.

Can I use frozen strawberries?

Fresh is best here—frozen strawberries tend to be too soft and juicy once thawed, which can make the kabobs soggy.

How do I keep the kabobs from getting soggy?

I make sure the strawberries are completely dry before assembling. If I’m storing them, I wait to add any wet toppings like whipped cream.

Can I serve these at outdoor events?

Absolutely—I bring them chilled in a cooler and keep them shaded. They’re great for BBQs, picnics, and potlucks.

Conclusion

These strawberry shortcake skewers are a simple, delicious treat that I can customize to any event or craving. Whether I go for the classic whipped cream or the creamy cheesecake filling, they always turn out impressive and satisfying. They’re bite-sized, beautiful, and perfect for sharing—what’s not to love?

Easy Strawberry Shortcake Skewers – Two Delicious Styles

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• Author: Mary
• Prep Time: 20–25 minutes
• Total Time: 25 minutes
• Yield: 10–12 skewers
• Category: Dessert, Party Food
• Method: No-Bake, Assembly
• Cuisine: American
• Diet: Vegetarian

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Description

Strawberry Shortcake Skewers are a playful, bite-sized twist on the classic dessert—perfect for parties, BBQs, or summer picnics. Made with fresh strawberries, fluffy cake cubes, and your choice of whipped cream or creamy cheesecake filling, these no-bake kabobs are fun to make and even more fun to eat. Serve chilled, drizzled with chocolate, or dipped in cream for an easy crowd-pleaser.

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Ingredients

• Classic Whipped Cream Version:
• Fresh strawberries (hulled and halved if large)
• Pound cake or angel food cake (cut into 1-inch cubes)
• Whipped cream or whipped topping
• Cheesecake Filling Version:
• Fresh strawberries
• Pound cake cubes
• 8 oz cream cheese (softened)
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup whipped cream or whipped topping
• Optional Additions:
• Melted white or milk chocolate (for drizzling)
• Mini marshmallows
• Crushed graham crackers
• Skewers (wooden or reusable)

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Instructions

1. Prep Ingredients:
   Wash, hull, and dry strawberries. Cut large ones in half. Slice cake into even cubes for easy threading.

2. Make Cheesecake Filling (if using):
   Beat softened cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream to create a light, airy filling. Set aside.

3. Assemble Skewers:
   Alternate strawberries and cake cubes on each skewer. For the cheesecake version, you can pipe or spoon filling between the layers or serve it on the side as a dip.

4. Add Optional Toppings:
   Drizzle assembled skewers with melted chocolate, or add marshmallows or graham cracker crumbles for extra texture.

5. Serve:
   Serve chilled with whipped cream or cheesecake dip on the side—or pipe directly onto the kabobs.

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Notes

• Cake Choice: Use pound cake for a firmer, richer bite or angel food cake for something light and airy.
• Fruit Swaps: Try blueberries, raspberries, or grilled peaches.
• Dairy-Free Option: Use coconut whipped cream and a dairy-free cake.
• Presentation Tip: Chill skewers before serving to keep them firm and fresh.