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Do you like Strawberry Shortcake? We are BIG fans so we decided to make a kabob version. Yes – you heard that right.
With pieces of cake (or Angel Food Cake or shortcake) and strawberries drizzled with vanilla candy coating, these strawberry shortcake kabobs are a SUPER easy treat. We love to share them with company and the kids especially love to whip them up around Valentine’s Day.
We used a cake mix to make these extra simple (and quick!). After baking the cake, these kabobs only take about 10 minutes to assemble and then they’re ready to enjoy!
These also make refreshing summer treats along with our Dessert Kabobs and Fruit Kabobs.
Why we think you’ll love it:
- A cake mix shortcut. Using a cake mix makes this already easy dessert a breeze!
- 10 minutes of prep! Kabobs come together in minutes with just a few simple steps.
- Sweet and simple. Fresh fruit and bright flavors make this a tasty summer dessert.
Strawberry Shortcake Kabob Ingredients and Substitutions
- 1 (15.25-ounce) box white cake mix, plus ingredients on the back – Added ingredients usually include water, eggs, and vegetable oil.
- 48 strawberries – Look for berries that are deep red from top to bottom and have a sweet aroma and no soft spots. Hull a strawberry by inserting the tip of a paring knife at a slight angle around the base of the stem. Gently cut around the stem, removing the hull (green stem) and a small portion of the core.
- 5 cubes vanilla candy coating – or white chocolate or milk chocolate
- 16 wooden skewers
How to Make Strawberry Shortcake Kabobs
- CAKE. Make a 15.25-ounce box of white cake as directed on the back of the box. We baked our cake in an 11×16-inch pan and decreased the time by about 5 minutes. Once baked and cooled, cut the cake into 1½ inch squares.
- STRAWBERRIES. Rinse and hull strawberries. Use 3 strawberries and 2 cubes of cake per wooden skewer. Alternate strawberries and cake cubes onto 16 wooden skewers and place them on parchment paper.
- Hull a strawberry by inserting the tip of a paring knife at a slight angle around the base of the stem. Gently cut around the stem, removing the hull (green stem) and a small portion of the core.
- CANDY DRIZZLE. Melt 5 cubes of vanilla candy coating by adding a few squares of the coating in a small pan on low heat. Stir constantly until melted.
- Drizzle the melted candy over the skewers. Refrigerate for half an hour to set.
Kristyn’s Recipe Tips
- If using an 11×16-inch pan instead of a 9×13-inch pan reduce the baking time by about 5 minutes.
- You can use white cake, Pound Cake, or Angel Food Cake.
- Try to use strawberries and cubes of cake in uniform sizes.
- Hull a strawberry by inserting the tip of a paring knife at a slight angle around the base of the stem. Gently cut around the stem, removing the hull (green stem) and a small portion of the core.
Strawberry Shortcake Kabobs
Strawberry shortcake kabobs are a simple version of a classic. A cake mix and quick vanilla candy coating make this an extra easy treat!
Ingredients
- 1 (15.25-ounce) 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 white cake as directed on the back of the box. We made ours in a larger pan (11×16) so the cake squares weren't too thick.
- Once baked and cooled, cut the cake into 1½ inch squares.
- Rinse and hull strawberries. Hull a strawberry by inserting the tip of a paring knife at a slight angle around the base of the stem. Gently cut around the stem, removing the hull (green stem) and a small portion of the core.
- Use 3 strawberries and 2 cubes of cake per wooden skewer. Alternate strawberries and cake cubes onto 16 wooden skewers and place them on parchment paper.
- Melt vanilla 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 an hour. ENJOY!
Notes
Recipe Tips.
- If using an 11×16-inch pan instead of a 9×13-inch pan reduce the baking time by about 5 minutes.
- You can use white cake, Pound Cake, or Angel Food Cake.
- Try to use strawberries and cubes of cake in uniform sizes.
Nutrition
Serving: 16g, Calories: 133kcal, Carbohydrates: 29g, Protein: 1g, Fat: 1g, Sodium: 224mg, Potassium: 75mg, Fiber: 1g, Sugar: 15g, Vitamin A: 5IU, Vitamin C: 21.2mg, Calcium: 77mg, Iron: 0.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make ahead of time?
The kabobs can be assembled up to 8 hours in advance. Keep them covered in the fridge until serving.
How to store?
Cover and store in the fridge. The strawberries will only last for 1-2 days.
More Like This
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Strawberry Desserts
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1 hr 15 mins
Frozen Strawberry Dessert
6 hrs 10 mins
Strawberry Icebox Cake
10 mins
Homemade Strawberry Cake
55 mins
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This recipe was originally published July 2015.
Can I used marshmallow fluff for the drizzle?not really a fan of white chocolate
You bet!!
I took these over to the grandbabies house for dessert. My goodness but everyone liked them! Even the picky eaters. Thank you for this delicious treat idea.
Can I make this in the morning to serve after dinner?
Whipped sweets and treats in Orangeburg sc is using your pictures and pretending it’s her work
Thank you for letting us know. Would you mind sending an example of where she is doing this? You can email it to [email protected].