Patriotic Strawberry Shortcake Kabobs
Make these strawberry pound cake skewers with blue drizzle for the 4th of July. Our simple steps make the cutest patriotic strawberry shortcake kabobs or 4th of July kabobs.
Appetizers or desserts on skewers always make a great presentation and are just plain fun to eat. Strawberry Pound Cake Skewers are a quick little dessert for your Fourth of July table. We use a store bought pound cake, fresh strawberries and an easy powdered sugar icing. And we dyed our icing blue but you could leave it white.
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These 4th of July kabobs have all the flavors of a strawberry shortcake but on a stick. They would be perfect to bring to all your summer cookouts or for a fun children’s snack. This is one of our simplest no bake desserts but one of the most tasty.
We have made several appetizer recipes on a skewer like our Marinated Bocconcini and Tomato skewers, Antipasto Skewers with tortellini, and skewers in Individual Charcuterie Cups. But this is our first dessert skewer recipe.
Patriotic Strawberry Shortcake Kabob Recipe:
Ingredients
- 1 pound cake
- 1 pint strawberries
- 2 cups powdered sugar
- 5 to 6 tablespoons heavy cream
- Blue food coloring
Equipment Needed:
- Knife
- Cutting Board
- 10 Wooden Skewers
- Mixing bowl
- Piping Bag
- Cooling Racks
How to make these strawberry pound cake skewers:
Wash strawberries and place on kitchen towel to dry. Cut the strawberries into large chunks and the pound cake into cubes.
Add the pound cake cubes and the cut strawberries to a wooden skewer, alternating between each ingredient. Each shortcake kabob should have three strawberry chunks and three pound cake cubes.
Add the powdered sugar, heavy cream, and blue food coloring in a bowl and mix until smooth.
Place the strawberry pound cake skewers on a cooling rack. Transfer the blue powdered sugar icing to a piping bag and drizzle the icing over the top of the shortcake kabobs before serving.
Patriotic No Bake Desserts:
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Equipment
- Knife
- Cutting Board
- 10 Wooden Skewers
Ingredients
- 1 pound cake
- 1 pint strawberries
- 2 cups powdered sugar
- 6 tablespoons heavy cream
- Blue food coloring
Instructions
- Wash strawberries and place on kitchen towel to dry. Cut the strawberries into large chunks and the pound cake into cubes. Wash strawberries and place on kitchen towel to dry. Cut the strawberries into large chunks and the pound cake into cubes.
- Add the pound cake cubes and the cut strawberries to a wooden skewer, alternating between each ingredient. Each shortcake kabob should have three strawberry chunks and three pound cake cubes.
- Add the powdered sugar, heavy cream, and blue food coloring in a bowl and mix until smooth.
- Place the strawberry pound cake skewers on a cooling rack. Transfer the blue powdered sugar icing to a piping bag and drizzle the icing over the top of the shortcake kabobs before serving.
Nutrition
