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Strawberry Shortcake Kabobs

Daring Gourmet Recipe by
(2 reviews)
Strawberry Shortcake Kabobs
  • Prep Time 20 min
  • Total Time 35 min
  • Servings 20
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Strawberry Shortcake Kabobs

Strawberry shortcake on a stick? Why not!

Ingredients

20
strawberries, washed and stems removed, sliced into 1/4 inch thick slices
1
can Pillsbury™ Grands!™ biscuits
1
egg white mixed with a tablespoon of water
Sugar for sprinkling
1
8-ounce container frozen whipped topping, thawed
20
skewers, cut to size

Directions

  • 1 Preheat the oven to 350°F.
  • 2 Lightly flour a work surface and roll out a biscuit into a 5-inch circle. Use a 1 1/2 inch biscuit cutter and cut out 7 circles from each biscuit. Place them on a nonstick cookie sheet and repeat for remaining biscuits.
  • 3 Brush each biscuit round with egg white and sprinkle with sugar. Bake for 10-13 minutes or until very lightly golden. Let cool completely.
  • 4 To assemble: Pierce a biscuit with the skewer, put a small dollop of whipped topping on top of the biscuit, add a slice of strawberry, add another biscuit followed by another dollop of whipped topping and slice of strawberry. End with another biscuit on top. Repeat for remaining kabobs.
See Step By Step

Step By Step  

Revamp the summertime classic dessert into cute kabobs!

As prepared by Daring Gourmet,

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!


Strawberry Shortcake Kabobs

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.


Strawberry Shortcake Kabobs

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.


Strawberry Shortcake Kabobs

While the biscuits are baking, slice the strawberries about 1/4-inch thick.


Strawberry Shortcake Kabobs

Once done, let the biscuits cool completely.


Strawberry Shortcake Kabobs

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.


Strawberry Shortcake Kabobs

Enjoy!


Strawberry Shortcake Kabobs


For more fun and tasty treats, visit Kimberly's recipe blog, The Daring Gourmet.

See Recipe
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110.5
Daily Value
Total Fat
5.2g
8%
(
Saturated Fat
2.5g
13%
)
Cholesterol
8.6mg
3%
Sodium
270.7mg
11%
Total Carbohydrate
13.0g
4%
(
Dietary Fiber
0.6g
2%
,
Sugars
3.3g
)
Protein
3.2g
Daily Value*:
Vitamin C
12.30%
12%
Calcium
2%
2%
Iron
3.40%
3%
*Percent Daily Values are based on a 2,000 calorie diet.
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