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There’s something irresistibly charming about a dessert that’s both playful and utterly delicious, which is exactly what makes the Strawberry Shortcake Kabobs with Whipped Cream Dip Recipe such a star at any gathering. Imagine juicy, bright strawberries and soft, airy angel food cake cubes threaded onto skewers, paired with a luscious, freshly whipped cream dip that’s lightly sweetened and infused with vanilla. This easy-to-make dessert doesn’t just taste amazing—it looks stunning and invites everyone to dig in with their hands, making it perfect for casual parties, family get-togethers, or even an indulgent weeknight treat. If you want to impress without the fuss, this recipe is your new best friend in the kitchen.
Ingredients You’ll Need
You’ll be surprised how just a handful of simple, fresh ingredients come together to create a colorful and delightful dessert that combines refreshing fruit, fluffy cake, and velvety cream. Each ingredient plays an essential role: the strawberries bring vibrant sweetness and juiciness, the angel food cake offers lightness and a soft texture, while the whipped cream dip adds a smooth, creamy finish with a hint of vanilla magic.
- Fresh strawberries: About 1 pound, hulled and halved for sweetness and juiciness that sings in every bite.
- Angel food cake: 1 pound cut into 1-inch cubes, for that airy, melt-in-your-mouth texture.
- Heavy whipping cream: 1 cup, chilled and ready for transformation into the perfect whipped cream dip.
- Powdered sugar: 2 tablespoons, to add subtle sweetness and a delicate texture to the whipped cream.
- Vanilla extract: 1 teaspoon, to bring warmth and a lovely fragrant note to the whipped cream dip.
- Wooden skewers: 6-inch or 8-inch, to neatly thread the fruit and cake for serving ease and style.
- Fresh mint leaves (optional): For garnish that brightens the presentation and adds a refreshing aroma.
How to Make Strawberry Shortcake Kabobs with Whipped Cream Dip Recipe
Step 1: Chill your bowl and beaters
Start by placing your mixing bowl and beaters into the freezer for 10-15 minutes. This small but crucial step helps the heavy cream whip up faster and fluffier, setting you up for a perfectly smooth whipped cream dip.
Step 2: Prepare the whipped cream dip
Pour your chilled heavy whipping cream into the cold bowl, then add the powdered sugar and vanilla extract. Beat the mixture on medium-high speed for about 3-5 minutes until soft peaks form. Watch carefully—overwhipping can lead to butter, and we want light and airy cream, perfect for dipping your kabobs.
Step 3: Prep your strawberries and cake
While the cream chills in the refrigerator, rinse your strawberries gently under cold water, then pat dry. Hull and slice each strawberry in half to reveal their jewel-like interiors. Using a serrated knife, cut your angel food cake into uniform 1-inch cubes that will slide easily onto your skewers.
Step 4: Assemble your kabobs
Grab your wooden skewers and start threading your kabobs thoughtfully: place a strawberry half on the skewer with the cut side facing up to showcase its beautiful red flesh, then add an angel food cake cube. Alternate between strawberries and cake cubes until the skewer is full, finishing with a strawberry half for a pop of color at the end.
Step 5: Display and serve
Arrange your finished kabobs on a platter or stand them upright in a decorative glass for a fun, eye-catching display. Serve your freshly whipped cream dip on the side, so everyone can enjoy dunking each bite into that luscious vanilla cream. Don’t forget to sprinkle on some fresh mint leaves for that final touch of elegance and freshness!
How to Serve Strawberry Shortcake Kabobs with Whipped Cream Dip Recipe
Garnishes
Garnishing your kabobs with fresh mint leaves instantly elevates the look and adds a subtle refreshing note that balances the sweetness beautifully. You might also dust a tiny bit of powdered sugar over the platter for a snowy effect that feels extra festive and fun.
Side Dishes
These kabobs shine wonderfully on their own as a light dessert, but if you want to turn your treat into a more lavish affair, consider serving alongside a scoop of vanilla bean ice cream or a chilled glass of sparkling lemonade. Both options complement the fruity and creamy textures for an indulgent summer spread.
Creative Ways to Present
For a memorable presentation, try standing the kabobs upright in a tall decorative glass filled with sugar or crushed graham crackers to keep them steady. Alternatively, you can alternate the skewers with colorful straws or place them artistically on a beautiful wooden serving board surrounded by extra strawberries and mint sprigs.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra kabobs, store them in an airtight container in the refrigerator. The cake may soften slightly overnight, but the flavors will meld nicely. Keep the whipped cream dip separately covered to maintain its fluffiness and freshness.
Freezing
This dessert is best enjoyed fresh, so freezing the kabobs or whipped cream dip is not recommended, as it will affect the texture and quality. The angel food cake and strawberries upon thawing could become soggy, and the whipped cream will lose its lightness.
Reheating
Since this is a cold dessert, reheating isn’t necessary. If you prefer the cake a little airflow-freshened, allow the kabobs to come to room temperature for about 15 minutes before serving again, but avoid warming them up in any way.
FAQs
Can I use frozen strawberries for this Strawberry Shortcake Kabobs with Whipped Cream Dip Recipe?
While fresh strawberries offer the best texture and flavor, you can use frozen strawberries if fresh ones aren’t available. Just be sure to thaw and drain them well to avoid overly soggy kabobs.
Is there a non-dairy alternative for the whipped cream dip?
Yes! Coconut cream whipped with powdered sugar and vanilla works wonderfully and delivers a similar fluffy and sweet topping for those who prefer or require a dairy-free version.
Can I prepare the kabobs ahead of time for a party?
Definitely! You can assemble the kabobs a few hours before your event and keep them refrigerated. Just add the whipped cream dip and mint garnish right before serving to keep everything fresh and inviting.
What if I don’t have wooden skewers? Can I use something else?
If you don’t have wooden skewers handy, sturdy metal skewers or even cocktail sticks can work for smaller kabobs. Just be mindful that the length and strength match the size and weight of your fruit and cake pieces.
How can I make the whipped cream dip sweeter or less sweet?
Simply adjust the amount of powdered sugar to suit your taste! Add a little more for extra sweetness or reduce it if you prefer a lighter whipped cream that lets the natural fruit flavors shine.
Final Thoughts
I can’t recommend the Strawberry Shortcake Kabobs with Whipped Cream Dip Recipe enough—it’s a delightful way to enjoy those fresh summer strawberries and fluffy cake with minimal fuss and maximum charm. Whether you’re serving it at a casual picnic or a special celebration, these kabobs bring joy, color, and deliciousness to the table. Grab your ingredients, invite your loved ones, and dive into this simple yet stunning treat that’s guaranteed to become a new favorite!
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Strawberry Shortcake Kabobs with Whipped Cream Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 10-12 kabobs (serves about 10 people)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Shortcake Kabobs are a delightful and easy-to-make dessert featuring fresh strawberries and angel food cake cubes threaded on skewers. Paired with homemade vanilla whipped cream and optionally garnished with fresh mint leaves, these kabobs make a visually appealing and tasty treat perfect for summer gatherings, parties, or a fun family dessert.
Ingredients
For the Kabobs
- 1 pound fresh strawberries, hulled and halved
- 1 pound angel food cake, cut into 1-inch cubes
- Wooden skewers (6-inch or 8-inch)
For the Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Garnish (Optional)
- Fresh mint leaves
Instructions
- Chill bowl and beaters: Place your mixing bowl and beaters in the freezer for 10-15 minutes to help the cream whip faster and achieve better volume.
- Whip the cream: Pour 1 cup of heavy whipping cream into the chilled bowl. Add 2 tablespoons of powdered sugar and 1 teaspoon vanilla extract. Beat on medium-high speed for about 3-5 minutes until soft peaks form. Be careful not to overwhip.
- Refrigerate whipped cream: Transfer the whipped cream to the refrigerator to keep it chilled while you prepare the kabobs.
- Prepare strawberries: Rinse the strawberries under cold water, pat dry, hull, and slice each berry in half.
- Cut the cake: Using a serrated knife, cut the angel food cake into 1-inch cubes, making sure the pieces are uniform for easy skewering.
- Assemble kabobs: Take the wooden skewers and start threading with a strawberry half (cut side facing up), then a cube of angel food cake. Continue alternating strawberries and cake cubes until the skewer is filled, ending with a strawberry half on top.
- Repeat assembly: Continue assembling until all strawberries and cake cubes are used, making about 10-12 kabobs depending on skewer length.
- Presentation: Arrange the finished kabobs on a platter or stand them upright in a glass for an attractive display.
- Serve: Serve the kabobs with the chilled whipped cream on the side for dipping.
- Garnish: Optionally, garnish the serving platter or kabobs with fresh mint leaves for an elegant, fresh touch.
Notes
- Keep the whipped cream chilled until serving to maintain its texture.
- Use fresh, ripe strawberries for the best flavor.
- If angel food cake is not available, pound cake or sponge cake can be used as a substitute.
- To prevent skewers from slipping, gently press the cake pieces and strawberries without squashing them.
- Prepare kabobs shortly before serving to avoid soggy cake from strawberry moisture.
- This dessert can be easily doubled or halved for larger or smaller gatherings.
