“`html
If you’re looking for a dessert that’s fun, fresh, and absolutely bursting with flavor, then you have to try Strawberry Shortcake Kabobs: A Delicious and Easy Dessert Recipe. This delightful treat combines juicy, sweet strawberries with fluffy angel food cake and a cloud of homemade whipped cream, all stacked on a skewer for a playful presentation. It’s perfect for entertaining or a sweet ending to any meal, and the best part is how simple it is to put together without sacrificing that wow factor.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a crucial role in the taste, texture, and appearance of your kabobs. Fresh strawberries bring vibrant color and natural sweetness, angel food cake offers a light and airy base, and the homemade whipped cream adds a creamy, dreamy finish.
- Fresh strawberries (1 pound): Choose ripe, bright red berries for the best flavor and juiciness.
- Angel food cake (1 pound): Cubed into 1-inch pieces to provide a soft, spongy texture that complements the strawberries.
- Heavy whipping cream (1 cup): Key for making fluffy whip cream that will melt in your mouth.
- Powdered sugar (2 tablespoons): Adds subtle sweetness to the whipped cream without graininess.
- Vanilla extract (1 teaspoon): Brings warmth and depth to the whipped cream flavor.
- Wooden skewers (6-inch or 8-inch): Ideal for assembling and serving the kabobs easily.
- Fresh mint leaves (optional): A beautiful, fragrant garnish that makes the dessert feel extra special.
How to Make Strawberry Shortcake Kabobs: A Delicious and Easy Dessert Recipe
Step 1: Prepare the Whipped Cream
Start by chilling your mixing bowl and beaters in the freezer for about 10 to 15 minutes. This step might sound small, but it helps your heavy cream whip up faster and fluffier. Pour the cold heavy whipping cream into the chilled bowl, then add the powdered sugar and vanilla extract. Beat on medium-high speed until soft peaks form — this usually takes about 3 to 5 minutes. Be careful not to overwhip or you’ll end up with butter instead of creamy goodness! Once done, pop the whipped cream into the fridge while you prepare the other components.
Step 2: Prepare the Strawberries and Cake
Rinse your strawberries under cold water and gently pat them dry to keep them fresh and juicy. Hull them by removing the green tops, then slice each strawberry in half so they can sit nicely on the skewers with the cut side facing up. Next, take your angel food cake and cut it into 1-inch cubes using a serrated knife — this will help keep the cake’s light and airy texture intact for every bite.
Step 3: Assemble the Strawberry Shortcake Kabobs: A Delicious and Easy Dessert Recipe
Grab your wooden skewers, and depending on their length, you can fit about 5 to 6 pieces on each. Start by threading a strawberry half on the skewer with the cut side facing up for a pretty presentation. Follow it with a cube of angel food cake, gently pushing down so everything stays in place but without squishing the cake. Alternate between strawberry halves and cake cubes until your skewer is full, finishing with a strawberry half on top for visual appeal. Repeat until all your ingredients are used, creating about 10 to 12 kabobs. Lay them flat on a platter or stand them upright in a glass for a fun, vibrant display.
How to Serve Strawberry Shortcake Kabobs: A Delicious and Easy Dessert Recipe
Garnishes
Fresh mint leaves are the perfect update for your kabobs, adding a pop of green color and a refreshing hint of herbaceous flavor. Sprinkle a tiny dusting of powdered sugar over the top just before serving for an elegant, snow-kissed look that instantly elevates the dessert.
Side Dishes
These kabobs are delightful on their own but can also be paired with a light fruit salad or a scoop of vanilla bean ice cream for guests who want a little extra indulgence. A simple glass of sparkling lemonade or iced tea complements the freshness and sweetness beautifully, perfect for a summer gathering.
Creative Ways to Present
Try placing the kabobs upright in a tall, clear vase or mason jar for a charming centerpiece that doubles as dessert. You can also drizzle a bit of chocolate or strawberry sauce over them for a fun twist, or serve the whipped cream in small ramekins next to the kabobs for easy dipping. These little details make all the difference and will impress anyone lucky enough to try them.
Make Ahead and Storage
Storing Leftovers
If you have any kabobs left over, cover them tightly with plastic wrap and store them in the refrigerator for up to 24 hours. Keep the whipped cream separate to prevent the cake from becoming soggy. Just give the kabobs a quick refresh by adding a dollop of fresh whipped cream before serving again.
Freezing
Due to the delicate nature of the whipped cream and fresh strawberries, freezing these kabobs isn’t recommended. The texture of the strawberries and angel food cake can become mushy once thawed, which takes away from the overall experience.
Reheating
Since this dessert is meant to be enjoyed fresh and chilled, reheating is not necessary. To bring any refrigerated kabobs back to their best, let them sit at room temperature for about 10 minutes before serving, and add freshly whipped cream to keep the flavors and textures bright.
FAQs
Can I use frozen strawberries for Strawberry Shortcake Kabobs: A Delicious and Easy Dessert Recipe?
Fresh strawberries are highly recommended for this recipe because they retain their firmness and sweetness better. Frozen strawberries tend to be watery once thawed, which could make the kabobs soggy.
What can I substitute for angel food cake?
If angel food cake is not available, pound cake or sponge cake works well too. Just be sure to cut it into similar-sized cubes and handle gently so it doesn’t crumble.
How far in advance can I prepare the kabobs?
The best flavor and texture come from assembling the kabobs shortly before serving, ideally within a couple of hours. You can prepare the whipped cream and cut the ingredients ahead of time to save a bit of prep right before your event.
Can I make a dairy-free version of the whipped cream?
Absolutely! Use chilled coconut cream whipped with a little powdered sugar and vanilla extract to mimic the classic whipped cream texture for a dairy-free alternative that pairs wonderfully with the strawberries and cake.
How do I prevent the cake from falling apart on the skewers?
Using a serrated knife to cut the angel food cake helps keep it intact without squishing. When threading, gently push each piece but avoid pressing too hard so the cake retains its light, airy texture.
Final Thoughts
Strawberry Shortcake Kabobs: A Delicious and Easy Dessert Recipe is truly one of those desserts that brings joy to the table with its simplicity and stunning presentation. Whether you’re hosting a casual barbecue or looking for a fun, family-friendly sweet treat, these kabobs are sure to delight. Give them a try and watch how easily they become everyone’s new favorite dessert to share!
“`
Print
Strawberry Shortcake Kabobs: A Delicious and Easy Dessert Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 10-12 kabobs
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Shortcake Kabobs offer a fun and easy twist on the classic dessert. Featuring fresh strawberries and fluffy angel food cake threaded onto skewers, these kabobs are served with homemade whipped cream for dipping. Perfect for summer gatherings or a quick after-dinner treat, this recipe combines fresh flavors with simple preparation.
Ingredients
Fruit
- 1 pound fresh strawberries, hulled and halved
Cake
- 1 pound angel food cake, cut into 1-inch cubes
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Additional
- Wooden skewers (6-inch or 8-inch)
- Fresh mint leaves for garnish (optional)
Instructions
- Chill Equipment: Place your mixing bowl and beaters in the freezer for 10-15 minutes to ensure the cream whips up quickly and evenly.
- Prepare Whipped Cream: Pour 1 cup of heavy whipping cream into the chilled bowl. Add 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Beat on medium-high speed until soft peaks form, about 3-5 minutes. Be careful not to overwhip. Set aside in the refrigerator.
- Prep Strawberries: Rinse strawberries under cold water, then pat dry to remove excess moisture. Hull each strawberry by removing the green tops and slice them in half.
- Cube Cake: Using a serrated knife, cut the angel food cake into 1-inch cubes to get uniform pieces ideal for skewering.
- Assemble Kabobs: Take wooden skewers and thread a strawberry half (cut side facing up), followed by a cube of angel food cake. Alternate between strawberries and cake cubes until the skewer is filled, finishing with a strawberry half on top.
- Display: Arrange the assembled kabobs on a serving platter or stand them upright in a glass for an attractive presentation.
- Serve: Present the whipped cream on the side for dipping and optionally garnish the kabobs with fresh mint leaves for added elegance.
Notes
- Use fresh, ripe strawberries for the best flavor.
- Do not overwhip the cream to avoid turning it into butter.
- Angel food cake can be substituted with sponge cake if preferred.
- For easier serving, soak the wooden skewers in water for 10 minutes beforehand to prevent burning if grilling (though grilling is not part of this recipe).
- These kabobs are best served immediately to keep the cake fresh and prevent sogginess.
