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Easy Strawberry Shortcake Kabobs Recipe with Pound Cake and Whipped Cream for Perfect Summer Treats

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These easy strawberry shortcake kabobs combine juicy strawberries, fluffy pound cake, and lightly sweetened whipped cream for a quick, mess-free summer dessert perfect for gatherings or casual snacks.

Ingredients

Scale
  • 8 ounces (225g) pound cake, cut into 1-inch cubes
  • 2 cups (about 300g) fresh strawberries, hulled and halved or quartered
  • 1 cup (240ml) heavy whipping cream
  • 2 tablespoons (25g) powdered sugar
  • 1 teaspoon vanilla extract
  • Optional: fresh mint leaves for garnish
  • Optional: honey for drizzling

Instructions

  1. Cut the pound cake into roughly 1-inch cubes and set aside.
  2. Rinse strawberries under cold water, hull them, and cut into halves or quarters depending on size.
  3. Chill mixing bowl and beaters for 10-15 minutes if possible. Pour heavy cream into the bowl, add powdered sugar and vanilla extract, and whip on medium-high speed until soft peaks form.
  4. Take a skewer and thread one cube of pound cake, followed by a strawberry piece, then a dollop of whipped cream. Repeat once or twice more depending on skewer length. End with a strawberry or a mint leaf for garnish.
  5. Serve immediately or refrigerate for up to 1 hour before serving.

Notes

Use dense pound cake for best results; day-old pound cake holds up better than very fresh or stale. Whip cream to soft peaks to keep it light and spreadable. Assemble kabobs just before serving to prevent sogginess. Optional to toss strawberries with a teaspoon of sugar 10 minutes before assembling for extra sweetness. Wooden skewers should be soaked in water for 15 minutes if grilling nearby to prevent burning.

Nutrition

Keywords: strawberry shortcake, kabobs, summer dessert, pound cake, whipped cream, easy dessert, finger food, picnic dessert

Find it online: https://cooksyla.com/easy-strawberry-shortcake-kabobs-recipe-with-pound-cake-and-whipped-cream-for-perfect-summer-treats/