Strawberry Shortcake Kabobs
July 30, 2019
Edit
This strawberry baking-powder biscuit kabobs square measure your price ticket to turning into a backyard-barbecue legend, excellent for fourth of July the other time you get the longing to stay baking-powder biscuit cubes and fruit on a skewer, drizzle with chocolate and eat yourself sick.

The idea is easy and might be tailored a myriad of how. Begin with a pan of baked and cooled baking-powder biscuit or angel food cake. Opt for a couple of different kebab-worthy things, like lovely red strawberries, blueberries, pineapples chunks, etc – the sky is that the limit here, thread the baking-powder biscuit cubes and fruit onto the skewers, drizzle with chocolate sauce and and you’re all done!

INGREDIENTS :
- 3/4 cup of Greek vanilla yogurt
- 2 egg whites
- 2 boxes strawberries
- 1 box of white cake mix
- 1 1/3 cups of water
- 1 bag of white chocolate chips
- Skewers
INSTRUCTIONS :
- Combine the cake mix, greek yogurt, egg whites and water in a bowl.
- Mix until smooth and pour into a greased cake pan or dish. (9x13)
- Bake at 350 for 20-25min until toothpick comes out clean or according to directions on the box.
- Cut stems off of strawberries and halve them if need to in order to create uniform sizes.
- Cut shortcake into 2-inch cubes.
- Take skewer and alternate strawberries and shortcake cubes. (I like to do three or four of each per stick).
- In a glass bowl melt chocolate in the microwave for about two minutes stirring every every 30 seconds.
- Once fully melted, insert it into a large plastic bag and cut off the corner tip.
- Drizzle all over kabobs and place in fridge to set.