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Easy Strawberry Shortcake Kabobs (Two Delicious Ways!)

Capture all the amazing flavor and fun of classic Strawberry Shortcake on a stick! These incredibly simple, quick, and crowd-pleasing kabobs are perfect for summer, parties, or any sweet craving, with two delicious versions to choose from.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Kabobs (Both Versions)
  • 12 ripe strawberries About 12 lovely, rinsed and hulled
  • 12 oz pound cake store-bought or homemade, cut into squares
  • skewers 6 to 8-inch bamboo skewers
For the Whipped Cream Dream Version
  • 8 oz whipped topping like Cool Whip, chilled (optional)
For the White Chocolate Drizzle Version
  • 10-12 oz white chocolate chips about one bag (optional)

Equipment

  • Skewers
  • Knife
  • Cutting Board
  • Microwave-Safe Bowl
  • Baking Sheet
  • Parchment Paper

Method
 

  1. General Prep:
    Step 1: Gently rinse strawberries and remove the green tops. If large, cut them in half or quarters depending on desired piece size (halving works well for the whipped cream version).
  2. Step 2: Slice pound cake into roughly 1-inch squares for the whipped cream version. For the white chocolate version, cut into slightly larger 1½-inch squares for better drizzling surface.
  3. Step 3: Grab your skewers, 6 to 8-inch bamboo skewers are perfect.
  4. Whipped Cream Dream Version:
    Step 4: Simply thread the pound cake squares and strawberry pieces onto the skewers, alternating them. Fill the skewer as much or as little as you like.
  5. Step 5: Arrange the assembled skewers on a platter or baking sheet.
  6. Step 6: Serve the whipped topping alongside the skewers for guests to dip or dollop as they please.
  7. Step 7: Pop the skewers (and chilled whipped topping) into the refrigerator for a quick 15–30 minute chill before serving.
  8. White Chocolate Drizzle Version:
    Step 8: Cut pound cake into 1½-inch squares and prepare strawberries. Thread pieces onto skewers, ensuring strawberries are typically on the ends (e.g., strawberry, cake, strawberry, cake, strawberry).
  9. Step 9: Lay the assembled skewers out on a baking sheet lined with parchment paper or wax paper.
  10. Step 10: Melt the white chocolate chips in a microwave-safe bowl using 30-second intervals, stirring well after each, until smooth and melted. Alternatively, use a double boiler.
  11. Step 11: Grab a spoon or fork and drizzle the melted white chocolate back and forth over the skewers laid out on the parchment paper.
  12. Step 12: Place the baking sheet with the drizzled skewers into the refrigerator for at least 30 minutes, or until the white chocolate has set and hardened.

Notes

These are best enjoyed fresh. Store any leftovers in a single layer in an airtight container in the refrigerator for 1-2 days. Store whipped cream version skewers separately from the whipped topping. The white chocolate version holds up better once set. When melting white chocolate, go slow and low to prevent seizing. Microwave in short bursts, stirring frequently. You can cut cake and strawberries a few hours ahead and store separately, but assemble closer to serving time.