Ingredients
2 pounds fresh strawberries, hulled
1 loaf pound cake or 6 shortcake biscuits, cut into 1-inch cubes
1 cup whipped cream or whipped topping (homemade or store-bought)
12 to 16 wooden skewers
2 tablespoons powdered sugar (optional, for dusting)
1 teaspoon vanilla extract (optional, for drizzling)
Instructions
Hull strawberries. If using wooden skewers, soak in water for 10 minutes.
Assemble skewers by alternating cubes of cake, strawberries, and dollops of whipped cream.
Repeat layers, ensuring the skewer is balanced and stable.
Optional: Sprinkle with powdered sugar right before serving. For extra flavor, drizzle with vanilla extract.
Notes
Use frozen strawberries (thawed and patted dry) if out of season
Swap pound cake with angel food or sponge cake for a lighter option
Store assembled kabobs in the fridge for up to 2 hours before serving
Cool Whip or dairy-free whipped toppings are great non-homemade alternatives
- Prep Time: 15
- Category: Desserts
- Method: No-Cook
- Cuisine: American
- Diet: Dairy-Friendly, Vegetarian
Nutrition
- Serving Size: 1 kabob
- Calories: 150
- Sugar: 12g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg