Strawberry Shortcake Kabobs with Fruit Dip
Pound cake and fresh strawberries threaded onto skewers with a sweet marshmallow fruit dip — strawberry shortcake, no fork required.
- Prep Time
- 20 min
- Cook Time
- 0 min
- Total Time
- 20 min
- Servings
- Makes about 10 skewers
If you've ever lived in the South, you know all about pollen season — it's basically Mother Nature's way of testing our patience every spring. But once the weather actually turns, it's time to eat like it's spring, and that means strawberries.
Since a classic strawberry shortcake from scratch takes some time, this recipe dresses the same flavors up as an easy appetizer instead: cake and berries on a stick with a sweet dip to go around. Spread the dip on the whole skewer, or dip each bite individually — either way, it's a good problem to have.
Ingredients
For the Kabobs
- 2 (1 lb.) packages fresh strawberries
- 1 (14.5 oz.) store-bought pound cake
- 8-inch wooden skewers
For the Fruit Dip
- 4 oz. cream cheese, softened
- 7 oz. marshmallow creme
- 1 cup frozen whipped topping, thawed
Instructions
- 1Rinse the strawberries in cold water and pat dry with paper towels.
- 2Using a bread knife, cut the pound cake into 1-inch cubes.
- 3Trim the stems off the strawberries so they're similar in size.
- 4Thread one piece of cake onto a skewer, followed by a strawberry, repeating until each skewer has 3 pieces of cake and 3 strawberries.
- 5For the dip, beat the cream cheese and marshmallow creme together with an electric mixer for about 2 minutes, until smooth. Add the whipped topping and mix for another 2 minutes.
- 6Refrigerate the dip until ready to serve. Serve alongside the kabobs.
