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Delicious Red White and Blue Strawberry Shortcake Kabobs

strawberry shortcake kabobs - featured image

A quick and easy 4th of July dessert featuring fresh strawberries, blueberries, store-bought shortcakes, and whipped cream threaded on skewers for a festive and portable treat.

Ingredients

  • Fresh strawberries, hulled and halved if large
  • Store-bought shortcakes or biscuits, cut into bite-sized cubes
  • Whipped cream (store-bought or homemade)
  • Blueberries, washed and dried
  • Wooden skewers, about 6-inch size
  • Optional: drizzle of honey or sprinkle of powdered sugar

Instructions

  1. Rinse the strawberries and blueberries under cold water and pat dry with a clean towel. Hull the strawberries by removing the green tops, then cut the larger ones in half to keep everything bite-sized.
  2. Using a serrated knife, slice your shortcakes or biscuits into roughly 1-inch cubes.
  3. Take a skewer and thread on a piece of shortcake, followed by a strawberry half, a dollop of whipped cream, and then a couple of blueberries. Repeat the pattern until the skewer is full, usually 3–4 sets depending on skewer length.
  4. Optionally, lightly drizzle honey over the kabobs or dust with powdered sugar for extra sweetness and a pretty finish.
  5. Arrange the kabobs on a platter, spacing them out so they don’t smoosh together. If prepping ahead, cover the platter with plastic wrap and refrigerate until ready to serve. Add whipped cream just before serving if possible.

Notes

Soak wooden skewers in water for 15 minutes before assembling if you want to lightly toast them later. To avoid soggy shortcake, assemble kabobs shortly before serving and add whipped cream last. If shortcake is dry, brush cubes with warm milk or vanilla extract before skewering.

Nutrition

Keywords: strawberry shortcake, kabobs, 4th of July dessert, easy summer dessert, patriotic dessert, fruit kabobs, quick dessert