Strawberry Shortcake Kabobs – Whipped Cream and White Chocolate Versions
Take your strawberry shortcake up a notch by layering strawberries and pound cake on skewers. Two fun and easy versions: one with whipped cream, one drizzled with white chocolate – perfect for summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
- 12 strawberries, tops removed and cut in half
- 12 oz. pound cake, cut into 1-inch squares
- 8 oz. whipped topping (optional)
- 1 bag white chocolate chips (optional)
Instructions
1. Layer a strawberry, pound cake, and whipped topping onto a skewer. Do this until skewer is filled as desired.
2. Refrigerate until ready to serve.
3. Cut the cake into 1½ inch squares.
4. Rinse strawberries and cut off tops. Add strawberries and cake pieces to your skewers, making sure strawberries are on the end. Place on parchment paper.
5. Melt white chocolate chips by adding a few squares of the coating in a small pan on low heat. Stir constantly until melted.
6. Drizzle white chocolate over your skewers.
7. Refrigerate for half hour. ENJOY!
Notes
You can easily double or triple this recipe for a party crowd.
Use fresh, ripe strawberries for best flavor.
To make ahead, prepare the kabobs and store them covered in the refrigerator for up to 4 hours.
Nutrition
- Serving Size: 1 skewer
- Calories: 534
- Sugar: 61g
- Sodium: 432mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Carbohydrates: 79g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 76mg
Find it online: https://paulakitchen.com/strawberry-shortcake-kabobs/