Strawberry Shortcake Kabobs

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.

Strawberry Shortcake Kabobs

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!

Strawberry Shortcake Kabobs


  • 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


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

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