Description

Strawberry Shortcake Kabobs are a fun and elegant dessert that brings together juicy strawberries, soft pound cake, and a drizzle of white chocolate, creating a delightful twist on the classic strawberry shortcake.

Ingredients

1 pound fresh strawberries

1 store-bought or homemade pound cake

½ cup white chocolate chips

12 wooden skewers

Optional: Whipped cream, vanilla yogurt, fresh mint leaves for garnish

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Instructions

Wash and pat the strawberries dry. If large, cut them in half for uniform sizing.
Slice the pound cake into 1-inch cubes, ensuring it’s cooled completely if homemade.
Assemble the kabobs by alternating pound cake cubes and strawberries on wooden skewers, aiming for 3-4 pieces each per skewer.
For the chocolate drizzle, microwave white chocolate chips in 20-second intervals, stirring until smooth.
Drizzle the melted chocolate over the kabobs in a zigzag pattern. Let the chocolate set for 10-15 minutes or refrigerate for 5-7 minutes.
Serve the kabobs with optional whipped cream, vanilla yogurt, or garnish with fresh mint leaves.

Notes

For extra flavor, try toasting the pound cake cubes for a crispy texture.

For a different twist, substitute the white chocolate with milk or dark chocolate.

Store leftover kabobs in an airtight container for up to 2 days in the fridge.

Nutrition

Serving Size: 1 kabob
Calories: 120
Sugar: 10g
Sodium: 25mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: undefined
Carbohydrates: 15g
Fiber: 1g
Protein: 1g
Cholesterol: 15mg