Description

A buttery homemade shortcake cut into cubes and skewered with strawberries, served with whipped cream—this playful twist on a classic dessert is perfect for parties or elegant gatherings.

Ingredients

2 cups all‑purpose flour

½ cup sugar

1 Tbsp baking powder

½ tsp salt

½ cup unsalted butter, softened

1 cup milk

1 tsp vanilla extract

Fresh strawberries (for kabobs)

Whipped cream (for dipping or drizzling)

Optional garnishes: chocolate sauce, mint leaves, additional berries

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Instructions

Preheat oven to 375 °F (190 °C) and grease a 9‑inch round pan.
In a bowl, whisk together flour, sugar, baking powder, and salt.
Mix softened butter into dry ingredients until mixture resembles coarse crumbs.
Stir in milk and vanilla until just combined.
Pour batter into prepared pan and bake for 25–30 minutes until golden and a toothpick comes out clean. Cool and cut into cubes.
Wash and dry strawberries, remove tops, and cut in half.
Assemble kabobs: alternate shortcake cubes and strawberry halves on skewers.
Serve with whipped cream for dipping or drizzle over kabobs. Garnish as desired.

Notes

Cool cake completely before cutting for cleaner edges.
Assemble kabobs shortly before serving to maintain freshness.
Optional garnishes add flair—get creative with chocolate drizzle or mint sprigs.
Use mini skewers for bite-sized kabobs or serve deconstructed if skewers are unavailable.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 kabob
Calories: 210
Sugar: 14 g
Sodium: 160 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 25 mg