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Strawberry Shortcake Kabobs

  • Prep 20 min
  • Total 35 min
  • Servings 20

How do you make strawberry shortcake easier AND more fun? Make it on a stick! MORE + LESS -

Daring Gourmet
March 8, 2017

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
container (8 oz) frozen whipped topping, thawed
20
skewers, cut to size

Steps

Hide Images
  • 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.
  • 3
    Place them on a nonstick cookie sheet and repeat for remaining biscuits.
  • 4
    Brush each biscuit round with egg white and sprinkle with sugar. Bake for 10-13 minutes or until very lightly golden. Let cool completely.
  • 5
    While the biscuits are baking, slice the strawberries about 1/4-inch thick.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Turn the summer classic, 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!

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