Best Strawberry Shortcake Kabobs Recipes

STRAWBERRY SHORTCAKE KABOBS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or spray with cooking spray.
• Mix flour, sugar, baking soda, and salt together in a bowl; cut in cold butter using a pastry blender or your hands until crumbly.
• Stir buttermilk and applesauce together in a separate bowl; pour into the flour mixture until dough comes together and is sticky. Using 2 spoons, drop dough into about 1/2 tablespoon-size mounds onto the prepared baking sheet, making 36 total mounds.
• Bake in the preheated oven until the bottoms are slightly browned, 4 to 5 minutes. Cool biscuits.
• Thread 3 biscuits onto each skewer, alternating with 3 strawberries halves, until all the ingredients are used. Top each skewer with whipped topping.

STRAWBERRY SHORTCAKE KABOBS

Steps:

• Line cookie sheet with waxed paper. Alternately thread 2 strawberries and 2 doughnut holes on each skewer.
• Note: You can also use the microwave for the following steps to melt the chocolate/margarine, but use lower heat and watch carefully to avoid burning. Probably only need to microwave about 1 minute or less and check throughout, stopping when just melted.
• In small saucepan, combine semi-sweet chocolate chips and 2 teaspoons margarine; melt over low heat, stirring until smooth and well blended. Drizzle chocolate mixture over kabobs.
• In another small saucepan, combine vanilla chips and remaining 2 teaspons margarine; melt over low heat, stirring until smooth and well blended. Drizzle over kabobs and semi-sweet chocolate.
• Refrigerate 10 minutes or until set.

STRAWBERRY SHORTCAKE KABOBS (3 WW POINTS)

Steps:

• Line a cookie sheet with waxed paper. Alternately, thread 3 strawberries and 2 shortcake quarters onto each of 4 wood or metal skewers.
• Combine chocolate chips and margarine together in a small saucepan; melt over low heat, stirring until smooth and well blended. Drizzle chocolate mixture over kabobs. Refrigerate until set, about 4 minutes. Yields 1 kabob per serving.

STRAWBERRY SHORTCAKE KABOBS

Steps:

• Cut tops off of the strawberries, and cut the strawberry across the middle about 2/3 from the top, making the tip of the strawberry look something like a hat.
• Place the skewer into the larger portion of the strawberry, so it can stand on it's own.
• Place one cream puff through the skewer.
• Place the strawberry cap on top.
• Melt the white chocolate in the microwave for 60 seconds and stir. Add 30 seconds until smooth and melted. Place the chocolate in a baggy, and cut one end of the baggy to make a piping bag.
• Drizzle the chocolate over the kabobs. Cover and place in the refrigerator until ready to serve; up to 24 hours.

STRAWBERRY SHORTCAKE KABOBS RECIPE - (4.2/5)

Steps:

• Remove stems from strawberries then rinse them and dry well on paper towels. Cut into chunks then dry again. Set aside. If baking a cake, cool completely then cut into about 1" cubes. Alternate strawberry chunks and cubed cake onto the skewers then place on a serving plate or platter. Melt white chocolate as directed on package. Pipe over the strawberry shortcake skewers. (I used a plastic baggie with a tiny cut from a corner).

STRAWBERRY SHORTCAKE KABOBS

Steps:

• 1. Line cookie sheet with waxed paper. Alternately thread 2 strawberries and 2 doughnut holes on each skewer. Note: You can also use the microwave for the following steps to melt the chocolate/margarine, but use lower heat and watch carefully to avoid burning. Probably only need to microwave about 1 minute or less and check throughout, stopping when just melted. In small saucepan, combine semi-sweet chocolate chips and 2 teaspoons margarine; melt over low heat, stirring until smooth and well blended. Drizzle chocolate mixture over kabobs. In another small saucepan, combine vanilla chips and remaining 2 teaspons margarine; melt over low heat, stirring until smooth and well blended. Drizzle over kabobs and semi-sweet chocolate. Refrigerate 10 minutes or until set.

STRAWBERRY SHORTCAKE KABOBS

Steps:

• 1. Preheat the oven to 400° F and line two baking sheet with parchment paper or spray with nonstick cooking spray. 2. In a large bowl, stir together the flour, baking soda, salt, and sugar. 3. Cut in the cold butter into the dry ingredients with a pastry blender or clean hands. 4. In a small bowl, stir together the applesauce and buttermilk. Pour the wet ingredients into the dry ingredients until the dough comes together; it will be sticky. 5. Using two spoons, drop the dough in about ½ tablespoon-sized mounds on the prepared baking sheet. There should be 36 biscuits total. Bake for 4-5 minutes until the bottoms are slightly browned. 6. When the biscuits are cool, assemble the kabobs by alternating three biscuits and three strawberry slices on each skewer. 7. To serve, dollop Light Cool Whip® Topping if desired.

STRAWBERRY SHORTCAKE KABOBS RECIPE - (4.5/5)

Steps:

• Coat grill rack with nonstick cooking spray. Preheat grill to medium heat. Thread pound cake pieces and strawberries alternately as desired on skewers, beginning and ending with pound cake. Place skewers on a platter. For glace: In a small bowl combine preserves, orange juice and if desired the liqueur. Gently brush half of the glaze on both sides of each skewer. Grill skewers 1 to 1 1/2 minutes per side or just until grill marks appear. Transfer to a serving platter: brush with remaining glaze. Serve skewers with whipped cream, if desired.

STRAWBERRY SHORTCAKE KABOBS (3 WW POINTS)

Steps:

• Line a cookie sheet with waxed paper. Alternately, thread 3 strawberries and 2 shortcake quarters onto each of 4 wood or metal skewers.
• Combine chocolate chips and margarine together in a small saucepan; melt over low heat, stirring until smooth and well blended. Drizzle chocolate mixture over kabobs. Refrigerate until set, about 4 minutes. Yields 1 kabob per serving.