Strawberry Shortcake Kabobs

Strawberry Shortcake Kabobs are a simple version of a classic. Fluffy cake and strawberries are drizzled in melted vanilla candy coating!

Strawberry shortcake kabobs are perfect for parties and get togethers. They make refreshing summer treats along with these other kabobs: Dessert Kabobs and Fruit Kabobs.

Strawberry shortcake kabobs on plate

So easy – so yummy!

I love sharing simple and delicious recipes, especially desserts!

Do you like Strawberry Shortcake? We are big fans and decided to make a kabob version. Yes – you heard me right.

With pieces of cake (or Angel Food Cake or shortcake) and strawberries and drizzled with white chocolate, these Strawberry Shortcake Kabobs have become a new favorite.

So easy. So yummy – and definitely so perfect for any get together or BBQ!

You can even add sprinkles to make them perfect for your holiday party! Just change the sprinkles depending on the occasion. I hope you like them as much as we did!

Strawberries and angel food cake pieces

Making Kabobs

CAKE. Begin by making Cake as directed on the back of the box (or pick up shortcake or Angel Food Cake from the local bakery). We made ours in a larger pan (11×16) so that the cake squares weren’t too big.

Once made and cooled, cut cake into 1½ inch squares.

STRAWBERRIES. Rinse strawberries and cut off tops. Add strawberries and cake pieces to your skewers making sure strawberries are on the end (they will keep everything on the skewer). Place on parchment paper.

CANDY DRIZZLE. Melt candy coating by adding a few squares of the coating in a small pan on low heat. Stir constantly until melted.

Drizzle white chocolate over your skewers. Refrigerate for half hour. ENJOY!

strawberries and angel food cake on kabobs

Recipe Tips + Variations

Since this is a spin on strawberry shortcake so I stick with strawberries, but you can easily add other fruits for a little twist such as raspberries, blueberries and bananas. 

This dessert is already super easy but to make it even easier you can skip baking a cake and pick up a plain white cake from the bakery. You can also change up the type of cake you use or even replace the cake with another dessert such as:

  • angel food cake
  • pound cake
  • Brownies
  • doughnut holes

Another variation you can do is to change the candy coating drizzle to white chocolate, caramel or milk chocolate. 

Sometimes using fruits that have been cut can cause the juices to bleed if they sit for too long. Because of this it is not the best make ahead treat unless you store everything separately. I suggest making these as close to when they will be eaten as possible.

If you use whole strawberries, you can make them a day in advance. Assemble everything on the skewer and then store them in the refrigerator in an airtight container or wrapped in plastic wrap. Drizzle the chocolate on top the day it will be served.

Strawberry shortcake kabobs recipe

 More Shortcake Variations:

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Strawberry Shortcake Kabobs Recipe

4 from 1 vote
Strawberry Shortcake Kabobs are a simple version of a classic. Fluffy cake and strawberries are drizzled in melted vanilla candy coating! 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16
Calories 133 kcal
Author Lil’ Luna

Ingredients

  • 1 box white cake mix plus ingredients on back (or shortcake or Angel Food Cake)
  • 48 strawberries
  • 5 cubes vanilla candy coating
  • 16 skewers

Instructions
 

  • Begin by making Cake as directed on the back of the box. We made ours in a larger pan (11×16) so that the cake squares weren't too big.
  • Once made and cooled, cut cake into 1½ inch squares.
  • Rinse strawberries and cut off tops.
  • Add strawberries and cake pieces to your skewers making sure strawberries are on the end (they will keep everything on the skewer). Place on parchment paper.
  • Melt candy coating by adding a few squares of the coating in a small pan on low heat. Stir constantly until melted.
  • Drizzle white chocolate over your skewers. Refrigerate for half hour. ENJOY!

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

    1. Did you place strawberries on both sides of the cake pieces?? We’ve made these a few time but haven’t had problems with the cake.

  1. 4 stars
    I am going to try it with Angel Food Cake, a lighter option and I think the cake will stay on better because it is light. Just a thought. I might use this for Canada Day – July 1st. : )