Easy Sweet Strawberry Shortcake Kabobs Recipe with Angel Food Cake
A simple, handheld twist on classic strawberry shortcake using angel food cake and fresh strawberries threaded onto skewers for a neat, mess-free summer dessert.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 kabobs 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 8 ounces angel food cake, cut into 1-inch cubes
- 2 cups fresh strawberries, hulled and halved or quartered
- 1 cup fresh whipped cream (optional, can substitute with coconut whipped cream for dairy-free)
- 2 tablespoons honey or pure maple syrup, for drizzling
- A handful fresh mint leaves, for garnish (optional)
- 8 to 10-inch wooden skewers, soaked in water for 10 minutes (optional)
Instructions
- Rinse 2 cups of fresh strawberries and hull them. Cut larger berries into halves or quarters so they’re bite-sized. Place them in a mixing bowl and drizzle 1 tablespoon of honey or pure maple syrup over them. Gently toss to coat and let sit for 5-10 minutes to macerate and release their juices.
- Using a sharp knife, cut about 8 ounces of angel food cake into roughly 1-inch cubes. Chill briefly if the cake feels crumbly to firm up before cutting.
- If using fresh whipped cream, pour 1 cup of heavy cream into a chilled bowl. Whisk or beat on medium-high speed until soft peaks form (3-4 minutes). Sweeten lightly with 1 tablespoon powdered sugar or vanilla extract if desired. Set aside.
- Take wooden skewers and thread on the ingredients in this order: one cube of angel food cake, followed by a strawberry piece, then another cake cube, and another strawberry. Repeat until the skewer is filled, leaving about an inch at the bottom for holding.
- Arrange the kabobs on a serving platter. If using whipped cream, add a dollop at the side or pipe small rosettes on the kabobs. Drizzle the remaining honey or syrup lightly over the top and sprinkle fresh mint leaves for garnish.
Notes
Soak wooden skewers in water for 10 minutes before use to prevent splintering and burning if lightly toasting. Assemble kabobs about 15 minutes before serving to avoid sogginess. Optionally, briefly broil kabobs for 1-2 minutes for a toasted flavor but watch carefully to avoid drying out the cake. Fresh whipped cream can be substituted with coconut whipped cream for dairy-free option. Powdered sugar can be dusted instead of whipped cream for simplicity.
Nutrition
- Serving Size: 1 kabob
- Calories: 150180
- Sugar: 20
- Sodium: 150
- Fat: 3
- Saturated Fat: 1.5
- Carbohydrates: 30
- Fiber: 2
- Protein: 2
Keywords: strawberry shortcake, kabobs, angel food cake, summer dessert, easy dessert, handheld dessert, fresh strawberries