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Strawberry Shortcake Kabobs Recipe

Strawberry Shortcake Kabobs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 80 reviews
  • Author: Mia
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 35-40 minutes
  • Yield: 22-26 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Enjoy a delightful twist on traditional shortcake with these vibrant Strawberry Shortcake Kabobs. Juicy strawberries, fluffy homemade cake cubes, and a luscious chocolate drizzle combine to create a fun, easy-to-make dessert perfect for gatherings or a sweet treat anytime.


Ingredients

Units Scale

Strawberries

  • 2 boxes strawberries (approximately 24-30 strawberries)

Cake Mix

  • 1 box of white cake mix

Yogurt

  • 3/4 cup Greek vanilla yogurt

Egg Whites

  • 2 egg whites

Water

  • 1 1/3 cups of water

Chocolate

  • 1 bag of white chocolate chips (about 12 oz)

Other

  • Skewers (wood or metal)

Instructions

  1. Prepare Cake Batter: Combine the cake mix, Greek vanilla yogurt, egg whites, and water in a large mixing bowl. Mix until smooth and well incorporated.
  2. Bake Cake: Pour the batter into a greased 9×13 inch baking dish and bake at 350°F (175°C) for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
  3. Prepare Strawberries: Remove stems from strawberries and cut them in half or into smaller pieces if needed to ensure uniform size for skewering.
  4. Cut Cake into Cubes: Once cooled, cut the cake into 2-inch cubes.
  5. Assemble Kabobs: Thread strawberries and cake cubes onto skewers, alternating and fitting three to four of each per stick for balanced presentation and flavor.
  6. Melt Chocolate: Place white chocolate chips in a microwave-safe bowl and melt in 30-second intervals, stirring between each, until smooth (about 2 minutes total). Transfer melted chocolate to a large plastic bag or piping bag and cut a small tip off.
  7. Drizzle and Chill: Drizzle the melted chocolate over the assembled kabobs. Place in the refrigerator for about 15-20 minutes to set the chocolate before serving.

Notes

  • Ensure the cake is completely cooled before cutting into cubes to prevent crumbling.
  • Using a piping bag for the chocolate drizzle creates a more polished appearance.
  • Feel free to substitute different fruits like blueberries or raspberries for variety.
  • Keep the kabobs refrigerated until ready to serve to maintain freshness.
  • Adjust the sweetness by varying the amount of chocolate or yogurt used.

Nutrition

  • Serving Size: 1 kabob
  • Calories: 150
  • Sugar: 12g
  • Sodium: 60mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg