Summer Strawberry Shortcake Kabobs
Imagine one of the most iconic summer desserts, in KABOB form! We are twisting up the process and baking a sheet cake that will be cut into cubes, then layered onto skewers with juicy strawberries and dunked into whipped cream. This is the ultimate (and portable) way to enjoy your dessert!Created by Meg Tucker for From Yolk to Table: Cook With Meg presented by Egg Farmers of New Brunswick
Equipment
- Stand mixer or electric hand mixer with large bowl for batter
- Bowl for whipped cream, or wash and reuse bowls above
- Colander to wash and drain the berries, plus a bowl to let them hang out
- Spatula
- Large baking sheet/cookie sheet - please make sure it has a lip or an edge (you can alternatively use a 9x13 baking dish to bake the cake)
- Parchment paper to line baking sheet
- Non-stick spray
- Wooden skewers - see below for more info
Ingredients
VANILLA SHEET CAKE
- ½ cup butter (salted or unsalted works, softened to room temperature)
- 1 cup granulated white sugar
- 2 eggs
- 2 tsp. vanilla
- 1½ cup all purpose flour
- 1¾ tsp. baking powder
- ½ cup milk
- ½ tsp. salt
OTHER KABOB INGREDIENTS
- 1 cup whipping cream (heavy cream, 33%-36% milk fat)
- 4 Tbsp. powdered sugar (icing sugar)
- 1 tsp. vanilla
- Pinch salt
- Fresh whole strawberries - about 1 lb container
Instructions
LET’S MAKE THE CAKE
- Preheat the oven to 350°F.
- Place your piece of parchment paper onto the baking sheet, securing with a little spritz of nonstick spray. This will help hold it in place.
- In a smaller bowl, let’s whisk together the dry ingredients and set aside.
- In a medium bowl using hand mixers, or a stand mixer cream together the sugar and butter for a few minutes until it’s totally smooth. The fluffier the better!
- Beat in the eggs, one at a time, and mix again until everything is super fluffy.
- Next let’s add the vanilla to combine.
- Combine the dry ingredients into the creamed mixture and blend together, adding the milk a little at a time until everything is smooth.
- Let’s now pour/spoon the batter out onto the baking sheet and spread out so it’s not too thick. We want it to bake into a “sheet”, rectangular shape, so we can cut it into cubes.
- Bake for about 20-23 minutes until a toothpick comes out clean, but since all ovens vary, you want to keep an eye on it. Remember we are baking this on a sheet pan, so it is spread out way more than if it were in a higher cake pan.
- Take out of the oven to cool while we prep the other steps!
LET’S MAKE THE WHIPPED CREAM - this is where we can take a “kitchen reset” and wash our bowls to be used again!
- In a stand mixer or using an electric mixer on low, then to medium/medium high, whip the cream and powdered sugar for about a minute. We are looking for soft peaks.
- After the first minute or so, turn the mixer off, add the vanilla plus pinch of salt.
- Keep mixing until you see stiff peaks forming – about 4 more minutes. Be careful we don’t overmix or…YOU GET BUTTER!
- Set the whipped cream aside as this will be our dipper for our shortcakes. Ideally, we will transfer it into 4 little side bowls so everyone has their own dunking vessel!
LET’S PREP THE BERRIES!
- We want to wash our berries and decide if we are using whole, or if we are cutting in half. This is entirely up to you!
LET’S CUT THE CAKE AND ASSEMBLE THE KABOBS!
- Now that our cake is cooled and our berries are washed, it’s time to thread our kabobs.
- Gently lift the cake off the baking sheet and onto a cutting board or a counter surface. We want to make sure if it’s on the counter we are not cutting the counter, so use a butter knife!
- Cut the cake into cubes, sampling one for good measure 😉
- Now we are ready to go, with our CAKE + BERRY stations ready!
- Gently press a piece of cake down onto the skewer, then a berry, repeat the length of the skewer. If you have REALLY long kabob skewers you can cut them in half before.
- ENJOY dunking into sweetened vanilla whipped cream!
Notes
Grab your ingredients and watch the From Yolk to Table: Cook With Meg guide video here!
