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Irresistible Galentines Strawberry Shortcake Kabobs Easy Recipe for Perfect Party Treats

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These strawberry shortcake kabobs combine fresh strawberries, tender cake cubes, and whipped cream on skewers for a fun, easy-to-eat dessert perfect for parties and celebrations.

Ingredients

  • Vanilla pound cake or angel food cake, cut into 1-inch cubes
  • Fresh strawberries, hulled and halved or quartered depending on size
  • Whipped cream, lightly sweetened with a touch of vanilla extract
  • Vanilla bean extract or pure vanilla extract
  • Powdered sugar
  • Fresh mint leaves (optional, for garnish)
  • Wooden skewers, about 6-8 inches long

Instructions

  1. Slice your vanilla pound or angel food cake into 1-inch cubes and set aside on a plate.
  2. Rinse and hull fresh strawberries. Halve or quarter them depending on size. Pat dry gently with paper towels.
  3. In a chilled mixing bowl, combine 1 cup (240 ml) heavy whipping cream, 1 tablespoon powdered sugar, and 1 teaspoon vanilla extract. Whip on medium-high speed for 3-5 minutes until soft peaks form.
  4. Starting with a strawberry piece, thread it onto the wooden skewer, then a cube of cake, followed by a small dollop of whipped cream. Repeat until 3-4 layers are on each skewer, ending with a strawberry on top.
  5. Arrange kabobs on a serving platter. Optionally, tuck in a fresh mint leaf on each kabob between layers. Refrigerate for 15-20 minutes before serving.

Notes

Use firm strawberries to prevent mushiness. Assemble kabobs shortly before serving to avoid soggy cake. For dairy-free, use coconut cream whipped with vanilla and vegan cake. Flat skewers prevent spinning. Keep whipped cream chilled until assembly.

Nutrition

Keywords: strawberry shortcake, kabobs, party treats, Galentines dessert, easy dessert, whipped cream, vanilla cake, fresh strawberries

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