These Strawberry Shortcake Kabobs are everything you love about summer desserts. Fresh strawberries, fluffy homemade whipped cream, and soft cubes of Dutch Apron® Bakery Strawberry Cheesecake Cake Roll come together on skewers for an easy treat that’s as fun to eat as it is to serve. Finished with a drizzle of white chocolate, they’re perfect for picnics, parties, and backyard gatherings.
Every summer, I find myself looking for desserts that are simple to make but still feel special enough to bring to a gathering. These Strawberry Shortcake Kabobs have quickly become one of my favorites because they check all the boxes. They’re colorful, easy to assemble, and always get people talking when they see them on the dessert table.
I first made these for a family cookout when I wanted something lighter than a traditional cake. The combination of juicy strawberries, creamy whipped topping, and pieces of Dutch Apron® Bakery Strawberry Cheesecake Cake Roll was an instant hit. They disappeared so quickly that I barely managed to save one for myself.
What I love most is how versatile they are. You can dress them up for a baby shower, keep them casual for a backyard barbecue, or even add extra berries for a patriotic summer dessert. No matter how you serve them, they’re guaranteed to bring a little extra sweetness to the day.
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What You’ll Need
- Wooden skewers (6-8 inches)
- Mixing bowl
- Hand mixer or stand mixer
- Microwave-safe bowl
- Piping bag or resealable plastic bag
- Serving platter
Storage Information
These kabobs are best enjoyed the day they are made.
If preparing ahead, assemble the strawberries and cake roll on the skewers and store covered in the refrigerator for up to 6 hours. Wait to add the whipped cream and white chocolate drizzle until just before serving.
Leftovers can be stored covered in the refrigerator for up to 1 day. Keep in mind that the cake roll may soften slightly as it absorbs moisture from the strawberries and whipped cream.
I do not recommend freezing these kabobs.
Tips for Making Strawberry Shortcake Kabobs
- Make sure your strawberries are completely dry before assembling. Excess moisture can make the cake pieces soggy.
- Chill your mixing bowl and beaters before making whipped cream. This helps the cream whip faster and hold its shape longer.
- Allow the melted white chocolate to cool slightly before drizzling so it doesn’t melt the whipped cream.
- Assemble the skewers loosely rather than packing ingredients tightly together. This gives the kabobs a prettier presentation and leaves room for the drizzles.
How to Make Strawberry Shortcake Kabobs
Strawberry Shortcake Kabobs
Course: DessertCuisine: AmericanDifficulty: Easy10-16
servings355
kcal10
These Strawberry Shortcake Kabobs are everything you love about summer desserts. Fresh strawberries, fluffy homemade whipped cream, and soft cubes of Dutch Apron® Bakery Strawberry Cheesecake Cake Roll come together on skewers for an easy treat that’s as fun to eat as it is to serve. Finished with a drizzle of white chocolate, they’re perfect for picnics, parties, and backyard gatherings.
Ingredients
- Kabobs:
1 Dutch Apron® Bakery Strawberry Cheesecake Cake Roll
1½-2 pounds fresh strawberries, rinsed, hulled, and dried well
- Optional Strawberry Prep:
2 tablespoons granulated sugar or honey
1 teaspoon lemon juice
- Vanilla Whipped Cream:
1 cup cold heavy cream
2-3 tablespoons powdered sugar
1 teaspoon vanilla extract
Pinch of salt
- White Chocolate Drizzle:
4 ounces white chocolate, finely chopped or white chocolate chips
1-2 teaspoons vegetable oil or coconut oil
- Optional Garnishes:
Powdered sugar for dusting
Whole strawberries for serving
Directions
- Prepare the Strawberries
- Rinse the strawberries under cool water and pat completely dry.
- Remove the stems and trim the bottoms slightly if needed.
- For extra juicy berries, toss with sugar (or honey) and lemon juice. Let sit for 10-15 minutes, then drain any excess liquid.
- Place strawberries in the refrigerator while preparing the remaining ingredients.
- Prepare the Cake Roll
- Cut the Dutch Apron® Bakery Strawberry Cheesecake Cake Roll into thick slices.
- Cut each slice into 1 to 2-inch cubes.
- Make the Vanilla Whipped Cream
- Chill a mixing bowl and beaters in the refrigerator for 10-15 minutes.
- Add the heavy cream, powdered sugar, vanilla extract, and salt.
- Beat until soft-to-medium peaks form.
- Transfer to a piping bag or resealable bag and refrigerate until ready to use.
- Prepare the White Chocolate Drizzle
- Place the white chocolate and 1 teaspoon oil in a microwave-safe bowl.
- Microwave in 15-20 second intervals, stirring after each interval, until smooth.
- Add additional oil if needed to create a drizzle consistency.
- Let cool slightly.
- Assemble the Kabobs
- Thread strawberries and cake roll cubes onto the skewers, alternating ingredients as desired.
- Arrange the finished kabobs on a serving platter.
- Finish and Serve
- Drizzle the whipped cream over the kabobs.
- Drizzle with melted white chocolate.
- Dust lightly with powdered sugar if desired.
- Garnish with whole strawberries and serve immediately.
Strawberry Shortcake Kabobs Recipe Video
Notes
- Storage Instructions: Leftovers can be stored covered in the refrigerator for up to 1 day.
If preparing ahead, assemble the strawberries and cake roll on the skewers and store covered in the refrigerator for up to 6 hours. Wait to add the whipped cream and white chocolate drizzle until just before serving. - Special Tools: Wooden skewers (6-8 inches), mixing bowl, hand mixer or stand mixer, microwave-safe bowl, piping bag or resealable plastic bag, and serving platter.
- Assembling the Kabobs: Assemble the skewers loosely rather than packing ingredients tightly together. This gives the kabobs a prettier presentation and leaves room for the drizzles.
- Making the Whipped Cream: Chill your mixing bowl and beaters before making whipped cream. This helps the cream whip faster and hold its shape longer.
About the Author:
Jess Molina is the genius behind many of the Dutch Apron® Bakery recipe blog posts. She joined the team back in 2022 as a social media manager, and, since then, she has become the brand’s resident photographer and baker. When she’s not perfecting pictures for Dutch Apron® Bakery’s social media feeds, she can be found spending time in nature with her two dogs, going on bike rides with her family, and trying new bread recipes.
