Grilled Strawberry Shortcake Kabobs

I’m crazy short on time today — what is it about the last week of school that brings out the cray-cray-crazy in everyone — but I can’t let the holiday weekend pass without telling you about these. I can’t think of a simpler, more delicious dessert to throw on the grill this Memorial Day. (Or 4th of July. Or Labor Day. You know, the grilling holidays.)

These kabobs are a simple deconstructed shortcake – perfect for little fingers and dipping in whipped cream. The grilled strawberries are a special touch, I think. Served warm with the chilled whipped cream, the whole thing becomes a puddle of gooey strawberry goodness on your palate!

Fast, fresh and really, really fantastic…give ‘em a try!

Grilled Strawberry Shortcake Kabobs

Grilled Strawberry Shortcake Kabobs


1 pint fresh strawberries, stems removed (cut large strawberries in half if needed)

1/2 storebought angel food cake

3 tablespoons sweetened condensed milk

Freshly whipped cream

8 wooden skewers


Soak skewers in water for 15 minutes; remove and pat dry. Spray grill rack with nonstick spray. Preheat to medium heat.

Cut angel food cake into 1 1/2-inch cubes. Brush each cube lightly with sweetened condensed milk. (This keeps the cake from drying out and gives a nice sweet crust on the outside.) Thread skewers with alternating strawberries and cake cubes.

Place on hot grill rack and turn every 30 seconds or so until all sides get grill marks.

Serve immediately with whipped cream for dipping on the side.

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  1. […] Adapted from Sugar Mama Servings: […]

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