Print

Easy Sweet Strawberry Shortcake Kabobs with Pound Cake

strawberry shortcake kabobs - featured image
Print Recipe

A quick and easy summer dessert featuring pound cake cubes, fresh strawberries, and whipped cream assembled on skewers for a fun, handheld treat.

Ingredients

Scale
  • 1 loaf (about 12 oz / 340 g) pound cake, store-bought or homemade
  • 2 cups fresh strawberries, hulled and halved or quartered
  • 1 cup whipped cream (homemade or store-bought)
  • 1 teaspoon vanilla extract
  • 1 tablespoon powdered sugar (optional)
  • 8–10 wooden skewers (6-inch length)

Instructions

  1. Hull and slice the strawberries into halves or quarters so they are bite-sized.
  2. Cut the pound cake into roughly 1-inch (2.5 cm) cubes, keeping them uniform.
  3. In a mixing bowl, pour 1 cup (240 ml) of cold heavy cream. Add 1 teaspoon vanilla extract and 1 tablespoon powdered sugar if desired.
  4. Whip the cream with an electric mixer or whisk until soft peaks form, being careful not to over-whip.
  5. Take a wooden skewer and thread a cube of pound cake first, followed by a strawberry piece, then a dollop of whipped cream.
  6. Repeat layering once or twice more depending on skewer length, ending with a strawberry for a pretty finish.
  7. Serve immediately or refrigerate for up to 2 hours covered loosely with plastic wrap.

Notes

Use a serrated knife to cut pound cake cubes to avoid squishing. Pat strawberries dry if very juicy to prevent soggy kabobs. Chill bowl and beaters before whipping cream for best results. Assemble kabobs just before serving to keep whipped cream fresh. For gluten-free or dairy-free options, substitute pound cake and whipped cream accordingly.

Nutrition

Keywords: strawberry shortcake, kabobs, pound cake, summer dessert, easy dessert, whipped cream, fresh strawberries

Find it online: https://yumbelle.com/easy-sweet-strawberry-shortcake-kabobs-with-pound-cake-recipe-for-perfect-summer-treats/