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Strawberry Shortcake Kabobs

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Strawberry Shortcake kabobs are fresh, easy and delicious! Layers of sweet biscuits, whipped cream, and tart strawberries make a simple appetizer or dessert that looks impressive!

Here are a few more sweet treats we think you’ll love – Snickers Ice Cream Cake, 10 Favorite Pies, Banana Bundlets with White Chocolate Icing, and Peanut Butter Fudge Ice Cream.

How to Make Strawberry Shortcake Kabobs

Today we are layering sugar sprinkled biscuits, whipped topping, and strawberries to create a beautiful dessert that is simple, fun and tasty! Serve this Strawberry Shortcake as an appetizer or dessert for your next ladies’ brunch, luncheon, baby shower or bridal shower. It looks impressive, it tastes amazing, and it couldn’t be any easier to create! Here’s how –

YOU WILL NEED – 

  • 1 can of refrigerated biscuit dough*
  • 1 egg white
  • sugar for sprinkling
  • 1 tablespoon water
  • 20 large strawberries, sliced into 1/2 inch slices**
  • 8-ounce tub of Cool Whip, defrosted
  • 20 wooden skewers, cut to size
  • 1-1/2 inch biscuit cutter

*One can of biscuits made 20 appetizers WITHOUT using the scraps. If you use the scraps you’ll get more, but you’ll need to adjust the other ingredients.

**Keep the strawberry slices stacked on themselves so you can use the same strawberries for one skewer. This way they fit together better.

On a lightly floured surface, roll each biscuit into a 5-inch circle, then cut out 7 – 1-1/2 inch circles from each flattened biscuit.

Place the small circles on a cookie sheet lined with parchment paper or sprayed with non stick cooking spray. Whisk together the egg white and water, then brush the mixture onto each biscuit and sprinkle with sugar.

Bake at 350 degrees for 12 to 14 minutes or until golden brown, then transfer to a cooling rack and let them cool completely before constructing the skewers.

LAYERING TIPS:  

  • For a cleaner application fill a piping bag with the cool whip.
  • Place the bottom biscuit round on the platter and then pierce from the top with a skewer. This will help the shortcake stand.

Start layering – biscuit, strawberry, cool whip. Repeat twice, ending with a third biscuit on top.

… and that’s it!

Aren’t these so pretty??

Here is the printable recipe card –

a plate of strawberry shortcake kabobs
5 from 5 votes
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Strawberry Shortcake Kabobs

Strawberry Shortcake kabobs are fresh, easy and delicious! Layers of sweet biscuits, whipped cream, and tart strawberries make a simple appetizer or dessert that looks impressive!

Course Appetizer, Dessert
Cuisine American
Keyword 30 minutes or less, fresh, fruit kabob, Skewer
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 20 Skewers
Calories 91 kcal

Ingredients

  • 1 can refrigerated biscuit dough
  • 1 egg
  • 1 tablespoon water
  • 20 large strawberries
  • 1 8 oz tub cool whip defrosted
  • white sugar for sprinkling
  • 20 skewers cut to size

Instructions

  1. Preheat oven to 350 degrees.
  2. On a lightly floured surface, roll a biscuit into a 5-inch circle.
  3. Cut 7 - 1 1/2 inch circles and place on a cookie sheet sprayed with non stick cooking spray.

  4. Whisk together the egg white and water.  

  5. Brush on each biscuit and sprinkle with sugar.

  6. Once the biscuits are baked, transfer to a cooling rack and let them cool completely before constructing the skewers.

  7. Then start layering; biscuit, strawberry, cool whip, do this twice ending with a third biscuit on top.

Nutrition Facts
Strawberry Shortcake Kabobs
Amount Per Serving (1 stack)
Calories 91 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 8mg3%
Sodium 221mg10%
Potassium 73mg2%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 12IU0%
Vitamin C 7mg8%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

ENJOY!

ABOUT THE AUTHOR – Sheryl is a busy homemaker and blogger of Lady Behind the Curtain. She shares easy solutions for entertaining, including fun ideas for holiday and birthday recipes to everyday little celebrations. Sheryl was a Food Contributor on SomewhatSimple.com in 2016.

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