Strawberry Shortcake Kabobs Recipe

Strawberry shortcake kabobs are a fun, colorful twist on the classic dessert — perfect for summer parties, school events, or an easy after-school treat. They’re quick to assemble, portable, and can be tailored to suit dietary needs and age groups. If you’re planning a kid-friendly spread and want more simple meal ideas, see this helpful list of 10 easy chicken baby-food recipes for inspiration when preparing snacks and meals for little ones.

Why you’ll love these kabobs:

• Minimal prep and no baking required if you use store-bought shortcake or pound cake
• Visually appealing and easy for kids to hold and eat
• Customizable — add fruit, candy, or swap cake for gluten-free or vegan options

Ingredients (serves 6–8)

• 2 pints fresh strawberries, hulled and halved if large
• 1 (10–12 oz) container store-bought shortcake, pound cake, or angel food cake, cut into 1-inch cubes
• 1 cup mini marshmallows or fresh banana slices (optional)
• 1 cup whipped cream or vanilla yogurt for dipping
• Fresh mint leaves for garnish (optional)
• 12–16 wooden skewers (soaked 10 minutes if using outdoors)

Optional add-ins and swaps

• Blueberries, kiwi, or pineapple for more color and flavor
• Use dairy-free whipped topping or coconut yogurt to keep them vegan
• For extra crunch, alternate with graham cracker squares or small cookie pieces

Equipment

• Cutting board and sharp knife
• Serving platter
• Skewers (wooden or reusable bamboo/metal)

Assembly steps

1. Prepare the fruit and cake: Wash strawberries and pat dry. Cut cake into uniform 1-inch cubes so kabobs look neat and hold well.
2. Thread the skewers: Start with a cube of cake to anchor the skewer. Alternate strawberry, cake, and marshmallow (or banana) until you reach the desired length, ending with a strawberry for a colorful finish.
3. Arrange and chill: Place finished kabobs on a platter and refrigerate for 10–15 minutes if you prefer them slightly firm before serving.
4. Serve: Provide a bowl of whipped cream or vanilla yogurt for dipping and garnish the platter with mint leaves.

Tips for success

• Keep uniform sizes: Cutting fruit and cake into consistent pieces makes kabobs more attractive and easier to eat.
• Prep ahead: Cut cake and hull berries a few hours in advance and store them separately in the fridge. Assemble the skewers shortly before serving to keep cake from getting soggy.
• Make them toddler-friendly: Use shorter skewers or remove the skewer and serve fruit-and-cake cups if skewers pose a hazard for very young children. For other baby-friendly ideas to serve alongside, consider a creamy, mild spread such as an avocado egg salad recipe for babies that pairs well with soft fruit and cake pieces.

Variations and presentation ideas

• Dipped kabobs: Dip cake cubes in melted white or dark chocolate before threading for a decadent twist.
• Themed skewers: For holiday parties, use seasonal fruits and color-coordinated candies to match the theme.
• Mini parfaits: Remove the skewer for younger children and layer cake, strawberries, and whipped cream in small cups as an alternative serving method.

Storage

• Assembled kabobs are best eaten the same day. If you must store them, cover tightly and refrigerate for up to 24 hours, but expect cake to absorb moisture and soften.
• Store leftover cake and fruit separately in airtight containers for up to 2 days to maintain texture.

Nutrition note
Strawberries bring vitamin C and fiber, while the cake and marshmallows add sweetness. To keep portions balanced, offer smaller kabobs alongside protein-rich options or yogurt dips.

Conclusion

For a classic, tested version of this idea, you can compare techniques with Sugar Apron’s take on Strawberry Shortcake Kabobs, and for creative variations that show two different approaches, see the helpful guide from Strawberry Shortcake Kabobs – 2 Ways.