Turn strawberry shortcake into an easy to eat kabob – perfect for picnics and barbecues!
As beloved as old classics are, an overhaul in presentation can bring them new life. Like strawberry shortcake. We all love strawberry shortcake. That buttery slice of cake topped with strawberries and whipped cream – I'll never turn down a plate of that. But how about something a little more fun? These sweet little strawberry shortcake kabobs inspired by Somewhat Simple are ridiculously easy to make, quick to assemble, and are guaranteed to get some smiles.
They're just so darn cute. Let's get kabob-ing!
You only need 5 ingredients for these little jewels. On a lightly floured work surface, roll out a biscuit to a 5-inch square. Use a 1 1/2-inch biscuit cutter (or you can use an empty pill bottle of the same size) to cut out 7 circles. Transfer the biscuits circles to a nonstick cookie sheet and repeat for the remaining biscuits.
Brush the biscuits with egg white and sprinkle with sugar. Bake in an oven preheated to 350ºF for 10-13 minutes or until just barely golden.
While the biscuits are baking, slice the strawberries about 1/4-inch thick.
Once done, let the biscuits cool completely.
To assemble: Pierce a skewer through a biscuit and place a small dollop of whipped topping on top of the biscuit. Add a slice of strawberry, then top with another biscuit, followed by another dollop of whipped topping and a slice of strawberry. End with another biscuit on top. Repeat.
For more fun and tasty treats, visit Kimberly's recipe blog, The Daring Gourmet.