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.
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)
Instructions
-
Prep Ingredients:
Wash, hull, and dry strawberries. Cut large ones in half. Slice cake into even cubes for easy threading. -
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. -
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. -
Add Optional Toppings:
Drizzle assembled skewers with melted chocolate, or add marshmallows or graham cracker crumbles for extra texture. -
Serve:
Serve chilled with whipped cream or cheesecake dip on the side—or pipe directly onto the kabobs.
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.
