Ingredients
Fruit
- 2 pounds fresh strawberries (32 ounces)
Cake
- 11 ounces angel food cake (loaf shape)
Whipped Cream Version
- 1/2 cup heavy whipping cream
- 1 tablespoon powdered sugar
Drizzled Version
- 1/2 cup white chocolate chips
Instructions
- Prepare Strawberries: Rinse strawberries thoroughly and pat dry with paper towels to remove excess moisture. Remove the stems and slice off the tops to create flat surfaces for skewering.
- Cut Cake: Cut the angel food cake into bite-sized cubes suitable for threading onto skewers.
- Make Whipped Cream: In a mixing bowl, beat the heavy whipping cream with the powdered sugar until stiff peaks form. Chill the whipped cream in the freezer briefly to keep it firm while assembling.
- Assemble Kabobs with Whipped Cream: Using a cookie scoop or a piping bag, add a dollop of whipped cream onto each cake cube. Thread the kabobs starting with a strawberry, followed by a whipped cream-topped cake cube, then another strawberry. Repeat the pattern until the skewer is full to your liking.
- Chill Before Serving: Place assembled kabobs in the refrigerator to keep them fresh or serve immediately for best taste.
- Melt White Chocolate: For the drizzled version, melt white chocolate chips in the microwave in 20-second intervals, stirring after each until smooth. Pour the melted chocolate into a zip-top sandwich bag and allow it to cool slightly so it doesn’t harden or become too hot.
- Assemble Kabobs for Drizzling: Skewer strawberries and cake cubes alternately as with the whipped cream version and lay them out on parchment or waxed paper.
- Drizzle Chocolate: Cut a tiny hole in a corner of the bag and drizzle the melted white chocolate over the kabobs evenly. Work quickly to avoid the chocolate hardening before you move them.
- Set and Serve: Transfer drizzled kabobs to a serving plate or platter immediately and let the chocolate set before serving to prevent the drizzles from sticking together.
Notes
- Use fresh, firm strawberries for the best texture and appearance.
- Angel food cake is preferred for its light and airy texture, but pound cake or sponge cake can be used as alternatives.
- Keep whipped cream chilled to prevent it from melting and losing shape on the kabobs.
- White chocolate drizzle can be swapped with milk or dark chocolate if preferred.
- These kabobs are best served the same day to avoid sogginess of the cake.
- For a decorative touch, use colorful skewers or add mint leaves between layers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
