Strawberry Shortcake Kabobs – 2 Ways

Imagine juicy strawberries, fluffy cake cubes, and sweet whipped cream all layered onto a skewer. It’s everything you love about strawberry shortcake—just mini and totally party-ready.

I first made these for a Fourth of July party and they were gone before the grill even heated up. The presentation is beautiful, the prep is easy, and they’re just fun to eat.

Let’s break down both versions so you can choose your adventure—or make both!

Why You’ll Love These Kabobs

• Fun & festive – A cute twist on a classic summer dessert.
• No utensils needed – Dessert on a stick = mess-free serving.
• Make-ahead friendly – Prep in advance and chill until party time.
• Customizable – Make them homemade or no-bake with ease.
• Perfect for parties – Brunch, baby showers, picnics, or summer BBQs.

Prep Time and Servings

• Total Time: 15–30 minutes depending on version
• Servings: Makes 10–12 kabobs
• Calories per kabob: ~150–200 (depending on cake and toppings)

Ingredients

Option 1: No-Bake (Quick & Easy)

• 1 loaf pound cake or angel food cake, cut into 1-inch cubes
• 1 lb fresh strawberries, hulled and halved
• 1 cup whipped cream or whipped topping (like Cool Whip)
• Optional: melted white or dark chocolate for drizzling

Option 2: Homemade Shortcake Style

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 tbsp sugar
• ½ cup cold butter, cubed
• ¾ cup buttermilk
• 1 tsp vanilla extract
• 1 lb fresh strawberries, hulled and halved
• Whipped cream for layering
• Optional: dusting of powdered sugar or chocolate drizzle

Supplies

• 10–12 wooden skewers (6–8 inches long)
• Piping bag or zip-top bag (for whipped cream)
• Baking sheet (if making homemade shortcake)

Step-by-Step Instructions

Version 1: No-Bake Strawberry Shortcake Kabobs (15 Minutes)

1. Prep your cake: Cut store-bought pound cake or angel food cake into 1-inch cubes.
2. Wash and prep strawberries: Hull and halve if large.
3. Assemble: On each skewer, thread one cake cube, one strawberry, and a dollop of whipped cream (use a piping bag or spoon). Repeat to fill the skewer.
4. Optional drizzle: Melt chocolate and drizzle over the kabobs for extra flair.
5. Chill & serve: Place in the fridge for 15–30 minutes if desired, then serve cold.

Version 2: Homemade Shortcake Kabobs (30 Minutes)

1. Preheat oven to 400°F (200°C).
2. Make shortcake dough:
   • In a large bowl, whisk flour, baking powder, baking soda, sugar, and salt.
   • Cut in cold butter until mixture resembles coarse crumbs.
   • Stir in buttermilk and vanilla just until combined.
3. Bake: Drop spoonfuls onto a parchment-lined baking sheet and bake 12–15 minutes, or until golden. Let cool completely.
4. Cut shortcakes: Slice cooled shortcakes into bite-sized chunks.
5. Assemble: Thread cake chunks and strawberries onto skewers, alternating with piped whipped cream.
6. Optional topping: Drizzle with chocolate or dust with powdered sugar before serving.

How to Serve

• On a tray with extra whipped cream for dipping.
• Chilled on a platter at a summer party or BBQ.
• With a side of chocolate sauce or fruit dip.
• On a dessert bar with mini tongs or grab-and-go stations.
• With a sparkler or decorative toothpick for extra flair on holidays or birthdays.

Tips for Success

1. Use ripe but firm strawberries so they hold up on skewers.
2. Cut everything to similar sizes for even layering.
3. Don’t assemble too far ahead if using whipped cream—it can soften the cake.
4. Stabilize your whipped cream with a little cream cheese or powdered sugar if needed.
5. Chill before serving for the best flavor and texture!

Flavor Variations

• Chocolate Lovers: Use chocolate pound cake and drizzle with dark chocolate.
• Tropical Twist: Add pineapple chunks or swap strawberries for mango.
• Lemon Shortcake: Use lemon cake or lemon zest in your whipped cream.
• Berry Medley: Mix in blueberries, raspberries, or blackberries.
• Coconut Cream: Add shredded coconut to the whipped cream or use coconut cake!

Storage

• Fridge: Store covered for up to 24 hours. Best if enjoyed the same day.
• Freezer: Not recommended after assembly, but you can freeze the cake components separately.
• Make-ahead tip: Prep all parts separately and assemble just before serving.

FAQ

Can I use frozen strawberries?
Fresh strawberries are best—they hold their shape and don’t release as much liquid.

What kind of cake works best?
Pound cake, angel food cake, and homemade shortcake all work beautifully. Just make sure it’s sturdy enough for skewering.

Can I use store-bought whipped cream?
Yes! Use a stabilized whipped topping like Cool Whip if you’re prepping ahead.

Can I make these the night before?
Yes—just assemble without whipped cream and add it just before serving for best texture.

Conclusion

These Strawberry Shortcake Kabobs – 2 Ways are a fun, delicious twist on a beloved dessert. Whether you go for the quick no-bake version or impress with homemade shortcake, they’re guaranteed to bring smiles and compliments. Easy to prep, pretty to look at, and so satisfyingly snackable—this is the kind of dessert everyone wants seconds of.

Make a batch, snap a photo, and tag me—because I need to see your kabob creations!

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