Delicious Strawberry Shortcake Kabobs are a bright, simple twist on a classic dessert. Each bite combines juicy, slightly tart strawberries with soft, airy angel food cake and a cool cloud of whipped cream for a mix of sweet, light, and fresh textures. These kabobs are easy to put together and need no baking, which makes them perfect for last-minute parties or a quick family treat. Use ready-made angel food cake and store-bought whipped cream to save time, or dress them up with a simple chocolate drizzle for a special touch. For a quick guide to classic strawberry shortcake ideas, see best strawberry shortcake.
Why You’ll Love This Delicious Strawberry Shortcake Kabobs
- No baking required: assemble in minutes using store-bought angel food cake and whipped cream.
- Light and refreshing: strawberries and angel food cake keep each bite airy and not overly sweet.
- Kid-friendly: easy for children to help thread and always a crowd-pleaser.
- Portable and mess-minimizing: skewers are perfect for outdoor parties and picnics.
- Flexible presentation: serve on a platter, in cups, or as a dessert buffet item.
- Quick to scale: make a few for a family snack or dozens for a party without fuss.
- Optional chocolate drizzle adds a gourmet touch without changing the base recipe.
- Minimal ingredients: simple shopping list and easy pantry substitutions.
What Is Delicious Strawberry Shortcake Kabobs?
Delicious Strawberry Shortcake Kabobs are individual skewers that layer fresh strawberries, squares of angel food cake, and whipped cream for an easy, bite-sized dessert. They taste like classic strawberry shortcake but in a playful, portable form. Each skewer gives a mix of juicy berry flavor, soft cake texture, and silky whipped cream. The overall vibe is casual and cheerful—great for weekend brunches, summer cookouts, kids’ parties, or an easy weeknight dessert when you want something light. The method is assembly-only—no cooking—so they come together fast and stay fresh when served immediately.
Ingredients for Delicious Strawberry Shortcake Kabobs
Main Ingredients
- Fresh strawberries
- Angel food cake (cut into squares)
- Whipped cream
- Skewers
- Chocolate drizzle (optional)
Ingredient Notes (Substitutions, Healthy Swaps)
- Strawberries: Use ripe, firm berries for the best texture. If out of season, try frozen and thawed, but drain well first to avoid soggy kabobs.
- Angel food cake: This cake is light and airy. As a swap (optional), use pound cake or sponge cake for a denser bite—note that texture and calorie count will change.
- Whipped cream: Store-bought whipped topping or canned whipped cream is fine for quick assembly. For a healthier option, use a light whipped cream or a whipped coconut cream for a dairy-free version (label as optional).
- Skewers: Wooden skewers are easy and disposable. If you want reusable, metal skewers work—just be careful when serving children.
- Chocolate drizzle: Optional for a decorative finish. Use melted chocolate chips or store-bought chocolate sauce. You can also skip it for a lighter dessert.
Step-by-Step Instructions
Step 1 – Prep the strawberries
Wash the strawberries under cold water and pat them dry with paper towels. Hull them by removing the green tops and, if large, cut some in half so each piece is bite-sized.
Visual cue: Strawberries should be dry and bright red, not soggy.
Step 2 – Cut the angel food cake
Slice the angel food cake into even, bite-sized squares that will fit comfortably on the skewer with the strawberries and whipped cream.
Step 3 – Prepare your skewers
Lay out the skewers and keep all ingredients within reach. If the skewers are pointy, consider sanding the tips lightly or placing the assembled kabobs on a tray.
Step 4 – Assemble each kabob
Thread one strawberry, then one piece of angel food cake, then a small dollop of whipped cream onto the skewer. Repeat this pattern, alternating ingredients until the skewer is full.
Pro cue: Stop adding whipped cream if it becomes too messy—use small dollops so the kabob holds together.
Step 5 – Finish with chocolate (optional)
If using chocolate drizzle, warm a small amount of chocolate until pourable and drizzle lightly over the assembled kabobs just before serving.
Step 6 – Serve right away
Arrange the kabobs on a platter and serve immediately for best texture. If you must wait, keep them chilled but covered for a short time.
Pro Tips for Success
- Dry the strawberries well to help whipped cream stick and prevent sogginess.
- Cut cake into uniform squares so each skewer balances visually and by texture.
- Use chilled whipped cream; it holds shape better on the skewer.
- Thread ingredients gently to avoid crushing the cake.
- If assembling ahead, keep components separate and assemble just before serving.
- For neat presentation, start and end each skewer with fruit.
- Use high-quality chocolate for the drizzle—melt slowly to avoid seizing.
- If serving to kids, consider using shorter skewers and supervise handling.
Flavor Variations
- Optional: Lemon zest in whipped cream — fold in a little lemon zest for a bright citrus hint.
- Optional: Mix berries — add blueberries or raspberries with strawberries for color and flavor variety.
- Optional: Chocolate-dipped strawberries — dip strawberries in chocolate and chill before assembling for richness.
- Optional: Toasted nuts — sprinkle finely chopped toasted almonds or pecans over the chocolate drizzle for crunch (serve only if no nut allergies).
- Optional: Honey or balsamic glaze — a light drizzle of honey or a tiny splash of aged balsamic can add depth (use sparingly).
- Optional: Vanilla whipped cream — add a drop of vanilla extract to whipped cream for subtle warmth.
Serving Suggestions
- Serve on a long platter with all kabobs lined up for a dramatic presentation.
- Place kabobs in short glasses or tumblers so they stand upright at a buffet.
- Pair with iced tea, chilled prosecco (for adults), or lemonade for summer gatherings.
- Offer a small bowl of extra whipped cream and a bowl of chocolate sauce for dipping.
- Use as a fun dessert at children’s parties—make a DIY bar for kids to assemble.
- Add a sprig of mint on the platter for color and freshness.
- Serve with a side of vanilla ice cream or frozen yogurt for extra indulgence.
Make-Ahead, Storage & Reheating
- Make-ahead: You can wash and hull strawberries up to a day ahead and store them in the fridge in a single layer on paper towels. Cut the angel food cake into squares and keep covered at room temperature or refrigerated if your kitchen is warm. Keep whipped cream chilled until assembly.
- Short-term storage: Once assembled, kabobs are best eaten within 1–2 hours. Cover loosely and refrigerate if you need to wait a bit longer, but the whipped cream may weep and the cake soften.
- Reheating: These kabobs are not typically reheated. If the cake feels chilled or firm, let kabobs sit at room temperature for 10 minutes before serving. Avoid microwaving assembled skewers—the whipped cream and strawberries will degrade.
- Texture changes: The angel food cake will absorb moisture from strawberries and whipped cream over time and become softer. Serve promptly for the best texture.
Storage and Freezing Instructions
- Short-term fridge storage: Store components separately. Strawberries and cake last 1–2 days when prepped and kept cold; whipped cream should be used within a day. Assembled kabobs keep for up to 24 hours in the fridge but will lose texture.
- Freezing: Freezing assembled kabobs is not recommended. Whipped cream, fresh strawberries, and angel food cake do not freeze and thaw well together—strawberries become watery and whipped cream collapses.
- Freezing alternative: If you must freeze, freeze cake squares and strawberries separately on a tray, then transfer to bags. Thaw the cake and strawberries in the fridge and assemble with fresh whipped cream when ready.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
~170 kcal | 2 g | 26 g | 6 g | 2 g | 80 mg
Estimates vary by brands and portions.
FAQ About Delicious Strawberry Shortcake Kabobs
Q: My whipped cream is too runny. What can I do?
A: Chill the bowl and beaters, and whip until soft peaks form. If using canned whipped topping, shake well before dispensing.
Q: The cake gets soggy quickly. How can I prevent this?
A: Keep ingredients chilled and assemble just before serving. Use firmer strawberries and dry them thoroughly.
Q: Can I use frozen strawberries?
A: Thawed frozen strawberries can work, but drain very well and pat dry to reduce extra moisture.
Q: How do I keep kabobs from falling apart?
A: Cut cake into compact squares and use small dollops of whipped cream so the pieces sit securely on the skewer.
Q: Can I make these for a large party?
A: Yes. Prep strawberries and cake ahead and assemble close to serving time. Use a simple assembly line to speed the process.
Q: What’s a good size for skewers?
A: Choose shorter skewers for kids (4–6 inches) and longer ones (8–10 inches) for adult platters. If using metal skewers, avoid very long picks for kids.
Notes
- Use ripe but firm strawberries for the best balance of juice and structure.
- For even mixing, cut cake into similar sizes so each bite has cake and berry together.
- Keep a small towel nearby when assembling to wipe sticky fingers or drips.
- If making for display, space kabobs slightly apart so whipped cream doesn’t stick them together.
- For a restaurant look, finish each skewer with a tiny mint leaf or a light dusting of powdered sugar.
Troubleshooting
- Problem: Kabobs are bland. Fix: Use perfectly ripe strawberries or add a small sprinkle of sugar to macerate them for 10 minutes before assembly.
- Problem: Whipped cream melts and slides off. Fix: Chill the whipped cream and use small, firm dollops. Assemble in a cool room.
- Problem: Cake crumbles when skewering. Fix: Use slightly denser cake squares or press the skewer through the center gently to avoid tearing.
- Problem: Strawberries release too much juice. Fix: Pat them dry and assemble just before serving; use firmer berries.
- Problem: Chocolate drizzle is thick and clumpy. Fix: Warm the chocolate slowly and stir until smooth; add a teaspoon of neutral oil or cream if needed.
- Problem: Kabobs fall off the skewer during serving. Fix: Thread ingredients tightly and avoid overloading the skewer with whipped cream.
Final Thoughts
These Delicious Strawberry Shortcake Kabobs are a fast, fun way to enjoy a classic dessert with minimal work. They look festive, taste fresh, and are easy to adapt for different occasions. Keep ingredients simple, assemble close to serving time, and you’ll have a light dessert everyone enjoys.
Conclusion
For another take on these kabobs and more serving ideas, check this recipe for Strawberry Shortcake Kabobs – Sugar Apron.
Strawberry Shortcake Kabobs
Ingredients
Main Ingredients
- 1 pint Fresh strawberries Use ripe, firm berries.
- 1 package Angel food cake (cut into squares) Store-bought for quick assembly.
- 2 cups Whipped cream Use store-bought or homemade.
- 8 pieces Skewers Wooden skewers recommended.
- to taste Chocolate drizzle (optional) Use melted chocolate chips or sauce.
Instructions
Preparation
- Wash the strawberries under cold water and pat them dry with paper towels. Hull and cut large strawberries in half.
- Slice the angel food cake into even, bite-sized squares.
- Lay out the skewers and keep all ingredients within reach.
Assembly
- Thread one strawberry, then one piece of angel food cake, followed by a dollop of whipped cream onto the skewer. Repeat the pattern until the skewer is full.
- If using chocolate drizzle, warm chocolate and drizzle lightly over kabobs before serving.
- Arrange kabobs on a platter and serve immediately for best texture.