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To make tasty strawberry shortcake kabobs, you need a few main items. Here’s what you’ll need: - 1 pound fresh strawberries, hulled - 1 cup pound cake, cut into 1-inch cubes - 1 cup whipped cream (store-bought or homemade) - 6-inch or 8-inch skewers These ingredients create a sweet and fun treat. Fresh strawberries bring bright flavor. The pound cake adds a soft, chewy texture. Whipped cream ties it all together with creaminess. You can add extra ingredients for more taste. Here are a few options: - 2 tablespoons honey (optional) - 1 teaspoon vanilla extract - Fresh mint leaves for garnish (optional) Honey adds sweetness and a little shine. Vanilla gives a warm flavor. Mint leaves can brighten up the dish and add a nice touch. Getting ready to make these kabobs is easy. You will need: - A small bowl for mixing - A spatula for turning the kabobs if you grill - A grill or grill pan if you want to cook them Having these tools ready makes the process smooth. You’ll be set to create a fun and delicious dessert in no time! To start, gather all your ingredients. You will need 1 pound of fresh strawberries. Make sure to hull them, which means removing the green tops. Next, cut your pound cake into 1-inch cubes. If you want a hint of sweetness, grab 2 tablespoons of honey. You will also need 1 teaspoon of vanilla extract for flavor. Lastly, have your whipped cream ready. You can buy it or make it at home. Now, take a skewer. Start by threading a strawberry onto it. Follow it with a cube of pound cake. Then add another strawberry. Repeat this pattern until the skewer is full. Leave about half an inch of space at each end. This space helps with handling the kabobs without losing any pieces. You have two cooking options: grilling or serving them fresh. If you choose to grill, preheat your grill over medium heat. Place the skewers on the grill for 2-3 minutes on each side. You want the strawberries to caramelize and the cake to warm up. If you skip the grill, chill the kabobs in the fridge for 30 minutes. This keeps them fresh and cool. Once done, drizzle your honey-vanilla whipped cream over the kabobs. To make the whipped cream drizzle shine, use fresh cream. If you prefer, buy whipped cream. Mixing in honey and vanilla makes it sweet and tasty. Start with one cup of whipped cream. Add two tablespoons of honey and one teaspoon of vanilla. Stir until smooth. Drizzle this mix over your kabobs for a delicious touch. Select ripe strawberries for your kabobs. Look for bright red berries with no white spots. Fresh strawberries should be firm and smell sweet. Avoid berries that feel soft or have dark spots. If they look good and smell sweet, you have a winner. When skewering, use 6-inch or 8-inch skewers. Start by threading a strawberry onto the skewer. Then add a cube of pound cake, followed by another strawberry. Repeat this until your skewer is full, but leave space at each end. This helps with handling and keeps your kabobs neat. If you plan to grill them, make sure the skewers are sturdy enough to hold the weight. {{image_2}} You can switch up the cake in your kabobs. Sponge cake gives a light, airy feel. Angel food cake adds some sweetness without being heavy. Brownies bring a rich, chocolaty twist. Each option changes the taste and feel of the kabobs. Try them all to find your favorite! While strawberries shine in this dish, other fruits work well too. Blueberries add a burst of color and flavor. Ripe peaches give a juicy, sweet bite. Pineapple chunks can add a tropical twist. Mix and match fruits for a fun and colorful kabob. Each fruit brings its own unique taste. The whipped cream drizzle is a must, but you can get creative. Try chocolate sauce for a sweet touch. A berry sauce can add more fruit flavor. You might also sprinkle nuts for some crunch. Don't forget fresh mint leaves for a pop of color and taste. The right sauce or topping can elevate your kabobs to a new level. Store leftover kabobs in an airtight container. This keeps them fresh and tasty. Place the container in the fridge. Eat them within two days for the best flavor. If you see any liquid, drain it before sealing. This helps keep the texture nice. You can prep the ingredients a day before. Wash and hull the strawberries. Cut the pound cake into cubes. Store them separately in the fridge. This saves time on the day you plan to serve. Wait to assemble the kabobs until just before serving. This keeps everything fresh and bright. Freezing kabobs is easy! Assemble them but do not add whipped cream. Place the kabobs in a single layer on a baking sheet. Freeze them for about an hour. Then, transfer the kabobs to a freezer bag. They can last up to three months. When you’re ready to eat, thaw them in the fridge overnight. Enjoy them fresh for a tasty treat! Yes, you can make Strawberry Shortcake Kabobs ahead of time. Prepare the kabobs and store them in the fridge. Keep them covered to stay fresh. When you are ready to serve, drizzle with the whipped cream mix. This way, they will taste great even after some hours. You have many options instead of pound cake. Try sponge cake, angel food cake, or brownies. Each type of cake brings a different taste and texture. Use what you like best. You can also use cookies for a fun twist. Just remember to cut them into small pieces for easy skewering. Keep strawberries firm by choosing fresh ones. Look for bright red berries with no soft spots. If you plan to make them ahead, store them in the fridge until you are ready to use them. Avoid washing them until right before you prepare the kabobs. This keeps them dry and less likely to become mushy. Strawberry shortcake kabobs are easy and fun to make. We covered key ingredients, tools, and tips to make your kabobs shine. You can choose the right fruits, sauces, and cakes for your own twist. For storage, I shared methods to keep your kabobs fresh or frozen. Enjoy making these sweet treats for any occasion. They are versatile and sure to impress everyone. Get creative and savor every bite!

Strawberry Shortcake Kabobs

Indulge in a delightful dessert treat with these Strawberry Shortcake Kabobs! Made with juicy strawberries, fluffy pound cake, and a luscious honey-vanilla whipped cream drizzle, these kabobs are perfect for any gathering. Whether you grill them for a warm treat or serve them chilled, they’re sure to impress.
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Ingredients
  

1 pound fresh strawberries, hulled

1 cup pound cake, cut into 1-inch cubes

1 cup whipped cream (store-bought or homemade)

2 tablespoons honey (optional)

1 teaspoon vanilla extract

Fresh mint leaves for garnish (optional)

Skewers (6-inch or 8-inch)

Instructions
 

Preheat your grill or grill pan over medium heat if you plan to grill the kabobs.

    In a small bowl, combine the whipped cream with honey and vanilla extract, mixing until smooth. This will be your drizzle for the kabobs.

      Take a skewer and start threading a strawberry onto it, followed by a cube of pound cake, then another strawberry. Repeat this pattern until your skewer is filled, leaving about half an inch of space at each end.

        If grilling, carefully place the skewers on the grill and cook for 2-3 minutes on each side until the strawberries are slightly caramelized and the pound cake is warm. Use a spatula to turn them gently.

          If not grilling, you can serve them fresh or place them in the refrigerator for about 30 minutes to chill.

            Once done, arrange your kabobs on a serving platter, and drizzle with the honey-vanilla whipped cream.

              Garnish with fresh mint leaves for a pop of color and added freshness.

                Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 6