Strawberry Shortcake Kabobs


This strawberry Shortcake kabobs are your ticket to becoming a backyard-barbecue legend, perfect for 4th of July any other time you get the hankering to stick shortcake cubes and fruit on a skewer, drizzle with white chocolate and eat yourself sick.


  • 2 boxes strawberries
  • 1 box of white cake mix
  • 3/4 cup of Greek vanilla yogurt
  • 2 egg whites
  • 1 1/3 cups of water
  • 1 bag of white chocolate chips
  • Skewers
  • ** Use blueberries as well for a fun patriotic desert!


  • Preheat oven to 350F.
  • Combine the cake mix, greek yogurt, egg whites and water in a bowl, mixing until smooth. Pour into a greased cake pan or dish. (9x13)
  • Bake for 20-25 minutes, or until toothpick comes out clean. Allow to cool.
  • Cut tops off of strawberries and halve them if needed in order to create uniform sizes. Cut shortcake into 2-inch cubes.
  • Take skewer and alternate strawberries and shortcake cubes. (I like to do three or four of each per stick).
  • In a glass bowl melt chocolate in the microwave for about two minutes stirring every 30 seconds Once fully melted, insert it into a large plastic bag and cut off the corner tip. Drizzle all over kabobs and place in fridge to set.