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!

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New Brunswick Food

Summer Strawberry Shortcake Kabobs

Print Recipe

Prep Time: 25 Minutes
Cook Time: 20 minutes
Total Cook time: 45 minutes
Servings: 6


• 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 for baking the cake)
• Parchment paper to line the baking sheet
• Non-stick spray
• Wooden skewers - see below for more info



Vanilla Sheet Cake

• 1⁄2 cup Baxter Milk butter (salted or unsalted works, softened to room temperature)
• 1 cup granulated white sugar
• 2 NB Eggs
• 2 teaspoon vanilla extract - Barbours 
• 1 1⁄2 cups all-purpose flour - Speerville Flour Mill
• 1 3⁄4 teaspoon baking powder - Barbours
• 1⁄2 cup milk - Northumberland Dairy
• 1⁄2 teaspoon - Bay of Fundy Sea Salt

Other Kabob Ingredients

• 1 cup of Northumberland Dairy whipping cream (heavy cream, 33%-36% milk fat)
• 4 tablespoons of powdered sugar (icing sugar)
• 1 teaspoon vanilla extract - Barbours 
• Pinch Bay of Fundy Sea Salt
• Fresh whole locally picked strawberries - approx 1lb container.


Let’s Make the Cake

1. Preheat the oven to 350°F.

2. Place your parchment paper onto the baking sheet, securing it with a little nonstick spray. This will help hold it in place.

3. Let’s whisk together the dry ingredients in a smaller bowl and set aside.

4. In a medium bowl, using hand mixers or a stand mixer, cream together the sugar and butter for a few minutes until totally smooth. The fluffier, the better!

5. Beat in the eggs, one at a time, and mix again until everything is super fluffy.

6. Next, let’s add the vanilla to combine.

7. Combine the dry ingredients with the creamed mixture and blend together, adding the milk a little at a time until smooth.

8. Let’s now pour/spoon the batter onto the baking sheet and spread it out so it’s not too thick. We want it to bake into a “sheet”, rectangular shape so we can cut it into cubes.

9. 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, which is spread out way more than in a higher cake pan.

10. 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 “kitchenreset” and wash our bowls to be used again!

1. 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.

2. After the first minute or so, turn the mixer off, add the vanilla plus a pinch of salt.

3. Keep mixing until you see stiff peaks forming – about 4 more minutes. Be careful we don’t overmix or...YOU GET BUTTER!

4. Set the whipped cream aside, as this will be our shortcake's dipper. Ideally, we will transfer it into 4 little side bowls so everyone has their dunking vessel!

Let’s Prep the Berries

We want to wash our berries and decide whether to use them whole or cut in half. This is entirely up to you!

Let’s cut the Cake and Assemble the Kabobs

1. Now that our cake is cooled and our berries are washed, it’s threading our kabobs time.

2. Gently lift the cake off the baking sheet onto a cutting board or a counter surface. If it’s on the counter, we want to make sure we don't cut the counter, so use a butter knife!

3. Cut the cake into cubes, sampling one for good measure ;)

4. Now we are ready to go, with our CAKE + BERRY stations ready!

5. Gently press a piece of cake down onto the skewer, then a berry, and repeat the length of the skewer. If you have REALLY long kabob skewers, you can have your family help you cut them in half before camp.

6. ENJOY dunking into sweetened vanilla whipped cream!

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