If you’ve ever lived in the South, then you know how much we LOVE pollen (insert extreme sarcasm here). It’s already enough that we have to deal with the bipolar mood swings of Mother Nature and how she constantly changes her mind whether or not we’re ready for Spring, or if she’s just teasing us and throws SNOW at the beginning of April. Yes, this actually happens. Fortunately, it rained recently and we were so relieved at the thought of even a small percentage of this poison has been washed away from the air.
Now that we’re slowly starting to get a taste of beautiful weather outside, it’s time to start eating like it’s Spring. Since Strawberry Shortcake is popular, yet time consuming when you make it from scratch- this recipe gives you an opportunity to dress it up as an appetizer and serve it with a sweetened Fruit Dip. They’re so cute on these skewers, and you can either spread the dip all over your skewer, or individually dip each piece. Let’s face it, that’s a nice problem to have.
Strawberry Shortcake Kabobs
2 (1 lb.) packages fresh strawberries
1 (14.5 oz.) storebought pound cake
8 inch wooden skewers
Rinse strawberries in cold water, set on paper towels and pat dry. Using a bread knife, cut pound cake into 1 inch square cubes and set aside. Cut off the stem of each strawberry in order to make strawberries similar in size. Push one piece of cake onto wooden skewer, followed by one strawberry. Repeat process until there are 3 pieces of cake and 3 strawberries on each skewer. Serve with whipped topping or Fruit Dip.
4 oz. cream cheese, softened
7 oz. marshmallow crème
1 cup frozen whipped topping, thawed
In a medium sized mixing bowl, combine cream cheese and marshmallow crème. Beat with an electric mixer at medium speed for about 2 minutes, until smooth and creamy. Add whipped topping and continue to mix for another 2 minutes, store in refrigerator until serving. Serve with Strawberry Shortcake Kabobs, or assorted fresh fruit.