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Easy Sweet Strawberry Shortcake Kabobs Recipe with Pound Cake

strawberry shortcake kabobs - featured image
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A quick and easy handheld dessert combining fresh strawberries, pound cake cubes, and whipped cream on skewers, perfect for gatherings and last-minute sweet fixes.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and halved
  • 8 ounces pound cake, cut into 1-inch cubes
  • 1 cup whipped cream, homemade or store-bought
  • 1–2 tablespoons honey or maple syrup (optional)
  • Fresh mint leaves (optional)
  • 6–8 inch wooden skewers

Instructions

  1. Rinse 2 cups of fresh strawberries under cool water. Hull and halve them. If strawberries are not very sweet, toss with 1 teaspoon sugar or a drizzle of honey and set aside for 5 minutes to macerate.
  2. Cut the pound cake into 1-inch cubes using a sharp knife, keeping pieces uniform.
  3. Make whipped cream by whipping 1 cup of cold heavy cream until soft peaks form, adding vanilla extract if desired. Alternatively, use store-bought whipped cream chilled.
  4. Assemble the kabobs by threading a piece of pound cake followed by a strawberry half, alternating until the skewer is full but not overcrowded (3-4 pieces of each).
  5. Arrange kabobs on a serving platter. Add whipped cream on the side or pipe over kabobs. Drizzle with honey or maple syrup and garnish with fresh mint leaves if desired.

Notes

Use firm, ripe strawberries to prevent mushiness. Keep whipped cream chilled for best results. Do not overcrowd skewers to maintain balance and ease of eating. Kabobs hold well for about an hour at room temperature; refrigerate assembled kabobs without whipped cream for up to 24 hours. For dairy-free, substitute with coconut whipped cream and gluten-free pound cake if needed.

Nutrition

Keywords: strawberry shortcake, kabobs, pound cake dessert, quick dessert, easy dessert, summer dessert, handheld dessert

Find it online: https://goldensimmer.com/easy-sweet-strawberry-shortcake-kabobs-recipe-with-pound-cake-5-minute-dessert-idea/