Strawberry Shortcake Kabobs

5 from 15 votes

Strawberry shortcake kabobs are a simple version of a classic. A cake mix and quick vanilla candy coating make this an extra easy treat!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings:

Author: Lil' Luna

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

Begin by making white cake as directed on the back of the box. We made ours in a larger pan (11x16) 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!

Recipe Tips.

If using an 11x16-inch pan instead of a 9x13-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.

Make ahead. The kabobs can be assembled up to 8 hours in advance. Keep them covered in the fridge until serving.

Cover and store in the fridge. The strawberries will only last for 1-2 days.