Strawberry Shortcake Kabobs
Strawberry Shortcake Kabobs bring all the flavors of the classic dessert into a fun, no-fuss treat that’s perfect for parties, BBQs, and birthdays.
These handheld skewers layer buttery cinnamon-sugar biscuits with fresh, juicy strawberries, all drizzled with sweet white chocolate for a dessert that looks as good as it tastes.
This easy recipe skips the need for plates and forks, making it a great choice for entertaining. Whether you’re planning a summer gathering or just want a simple way to enjoy strawberry shortcake, these skewers are as easy to make as they are to eat!
Strawberry Shortcake Kabobs Recipe Highlights
- No baking required, making it perfect for hot days
- Buttery cinnamon-sugar biscuits paired with fresh strawberries
- Easy to assemble ahead of time and serve at parties or gatherings
- Drizzled with white chocolate for an extra special touch
- A fun, mess-free dessert that kids and adults will love
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BISCUITS – Using canned biscuits makes this recipe quick and easy, but shaping them into small discs before baking creates a soft yet sturdy texture that holds up on the skewer. For the best flavor, use a buttery-style biscuit like Pillsbury.
BUTTER – Melted unsalted butter helps the cinnamon sugar stick to the biscuits while giving them a rich, golden-brown finish. If using salted butter, skip any extra salt in the recipe.
SUGAR – Granulated sugar creates a crisp, caramelized coating on the biscuits, giving them a light crunch that holds up well on the skewers. Powdered sugar sweetens the whipped cream while helping it hold its structure, making it light and fluffy without a grainy texture.
CINNAMON – Adds warmth and depth to the biscuits, balancing the sweetness without overpowering the fresh strawberry flavor. For a milder taste, reduce the amount slightly, or swap it for a cinnamon-sugar blend.
STRAWBERRIES – Fresh, ripe strawberries add a juicy contrast to the sweet, buttery biscuits. Frozen strawberries won’t work here, as they release too much liquid and become mushy. Look for bright red berries with no white or green patches for the best flavor and texture.
CANDY MELTS – Drizzled over the skewers, this gives the dessert a polished, decorative touch. White chocolate can be used instead, but it takes longer to set. If using chocolate chips, add a teaspoon of coconut oil or shortening to make the drizzle smoother.
HEAVY WHIPPING CREAM – Whips up into a light, airy dip that complements the skewers without being too rich. For the best results, use very cold cream and whip just until stiff peaks form—overbeating can turn it grainy.
VANILLA – Enhances the whipped cream’s flavor with a subtle sweetness that ties everything together. Pure vanilla extract gives the best taste, but imitation vanilla works if that’s what you have on hand.
How To Make Strawberry Shortcake Kabobs
Please check the printable recipe card below for more detailed instructions.
- Cut biscuits into quarters, roll into discs, dip in melted butter, coat with cinnamon sugar, and bake at 375º Fahrenheit for 8-10 minutes.
- Let the biscuits cool completely before assembling the skewers.
- Thread a biscuit onto a skewer, followed by a strawberry slice. Repeat, alternating, and start and end with a biscuit.
- Melt white candy melts in 30-second intervals, stirring until smooth.
- Drizzle melted white chocolate over skewers and let set.
- Beat heavy cream, vanilla, and powdered sugar until stiff peaks form. Serve with skewers for dipping.
Leftovers and Storage
STORE – If you have leftovers Strawberry Shortcake Kabobs, take the skewers apart before storing. The strawberries should go in an airtight container in the fridge, while the biscuits stay at room temperature in a separate airtight container. This keeps the biscuits from getting soggy and helps everything stay fresh longer.
FREEZE – This recipe isn’t freezer-friendly. The strawberries release too much moisture when thawed, and the biscuits lose their texture. It’s best to enjoy them fresh!
REHEAT – No reheating needed, but if the biscuits feel a little dry after sitting out, let them rest at room temperature for a few minutes to soften up.
MAKE AHEAD – You can bake the biscuits a day in advance and store them at room temperature. When ready to serve, assemble the skewers, drizzle with white chocolate, and let it set before serving. If you need to prep further ahead, you can slice the strawberries a few hours before assembling and keep them refrigerated.
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Serving Suggestions
VANILLA ICE CREAM – A scoop of creamy vanilla ice cream takes these skewers to the next level. The cold, rich ice cream melts slightly against the warm cinnamon-sugar biscuits, making every bite even better.
CHOCOLATE DIPPING SAUCE – If you want to switch things up from whipped cream, a warm chocolate sauce makes a decadent dip. Dark or milk chocolate both work—just melt some chocolate with a splash of cream for an easy, silky drizzle.
FRESH BLUEBERRIES – Want more color and fruit variety? Toss in a few blueberries between the strawberries for a pop of tartness that balances the sweet biscuits and white chocolate.
LEMON CURD – A tangy, citrusy addition that cuts through the sweetness in the best way. Serve a small dish on the side for dipping or spread a little on the biscuits before assembling the skewers.
Recipe Success Tips
USE RIPE STRAWBERRIES – Sweet, juicy strawberries make all the difference here. If they’re underripe, they’ll be too tart. If they’re overripe, they’ll be too soft and messy. Look for bright red berries with no white or green patches.
KEEP HEAVY CREAM COLD – Whipped cream turns out fluffier and more stable when the cream is cold. If your kitchen is warm, pop the mixing bowl and beaters in the fridge for 10 minutes before whipping. It makes a big difference!
DON’T OVER-BAKE THE BISCUITS – You want them golden brown on the outside but still soft inside. If they bake too long, they’ll be too crispy to skewer without falling apart. Check them at 8 minutes—better slightly under than over!
LET CHOCOLATE SET – The white chocolate drizzle needs time to firm up so it doesn’t smudge everywhere. If you’re in a rush, stick the skewers in the fridge for a few minutes to speed things up.
ASSEMBLE JUST BEFORE SERVING – The biscuits stay crisp longer when freshly put together. If they sit too long, they absorb moisture from the strawberries and soften too much. If making ahead, prep the biscuits and strawberries separately, then assemble at the last minute.
Commonly Asked Questions
Can I use homemade biscuits instead of canned?
Yes, homemade biscuits work well as long as they are soft and sturdy enough to hold their shape on the skewer. For the best texture, roll them into small discs before baking so they don’t crumble when assembling.
How far in advance can I make Strawberry Shortcake Kabobs?
You can bake the biscuits a day ahead and slice the strawberries a few hours before assembling. Wait to put them together until just before serving so the biscuits stay crisp and don’t absorb moisture from the strawberries.
Can I use milk chocolate instead of white chocolate?
Yes, milk chocolate works just as well and adds a richer flavor. Since it takes longer to set, you can pop the skewers in the fridge for a few minutes to help it firm up.
Can I make Strawberry Shortcake Kabobs without skewers?
Yes, you can layer the biscuits and strawberries in a bowl and drizzle with chocolate for an easy trifle-style dessert. Serve with whipped cream on the side for dipping just like you would with the skewers.
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Strawberry Shortcake Kabobs
Ingredients
Biscuits
- 1 16-ounce can biscuits
- ⅓ cup butter unsalted, melted
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
Strawberries and Chocolate
- 16 ounces strawberries hulled and thickly sliced
- 3 ounces white candy melts or white chocolate
Whipped Cream
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 3 tablespoons powdered sugar
Instructions
- Preheat your oven to 375º Fahrenheit. Line a cookie sheet with parchment paper.
Shortcake Mini Biscuits
- Cut each biscuit into 4 equal pieces. Roll each piece into a small ball and shape into a small disc.
- Stir the granulated sugar and cinnamon in a shallow bowl.
- Dip each flattened biscuit disc into the melted butter. Allow to drip off any excess butter. Coat the biscuit disc cinnamon sugar mixture and coat the outside.
- Place the cinnamon sugar biscuits on the cookie sheet, spacing them about 1” apart. Bake for 8-10 minutes. Cool on the pan for 5 minutes before moving to a cooling rack to cool completely.
Assembly
- Slide a biscuit onto a skewer, next slide a strawberry slice onto the skewer. Keep adding the biscuits and strawberries, taking turns with each one, until the skewer has 4 mini biscuits and 3 strawberry slices. The skewer should start and end with a biscuit piece. Repeat.
- Melt the white candy in a microwave safe bowl in 30 second intervals. Stir in between. Repeat until the candy melt is smooth. It will take 3-5 minutes.
- Drizzle each skewer with white chocolate. Set aside to allow the white chocolate to set.
Heavy Cream for Dipping
- Beat the heavy whipping cream and vanilla extract in a large mixing bowl on high speed until soft peaks form.
- Add the powdered sugar slowly, one tablespoon at a time until stiff peaks are formed.
- Serve the Strawberry Shortcake Skewers with a side of whipped cream.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.