These simple Strawberry Shortcake Kabobs are a light and airy dessert for summer.
I love strawberries. I eat them year round but I especially love them in the summer when I can pick them up from a local farm stand on my way home from work. I grew up picking them in my grandma’s garden and nothing is better than a fresh picked strawberry. They don’t need anything added to them but, I do love mine with a little sugar or fresh whipped cream!
Melinda’s favorite way to eat strawberries is strawberry shortcake but she hadn’t had a chance to make any this year so when we got together a couple of weekends ago I brought a pack of puff pastry along with an idea for a simple version of a strawberry shortcake…on a stick, because we all know food is better when it can be served on a stick.
The whole thing is simple to make. You start by cutting out small rounds from a sheet of puff pastry. The rounds should be a little bigger than a quarter. We used a narrow shot glass to cut ours out and it worked great. The size doesn’t need to be exact you just want to make sure it isn’t too much bigger than your strawberries so it will look right when you put everything together.
Once we had our rounds cut out we baked them according to the puff pastry package instructions. Make sure to brush a little melted butter on them before they go in the oven so they will brown nicely.
While they cook you should wash and cap your strawberries. Then cut each berry into thick slices. If you want more berry you can always just cap them and leave them whole. It’s up to you. With your berries cut and the puff pastry cooked and cooled completely you can start layering. You’ll push a puff pastry onto the skewer first, then alternate with berries and pastry until you finish with puff pastry. Make sure to leave a space in between for the whipped cream! Once you have everything on the skewer you add whipped cream in between each layer. We used canned whipped cream because we knew we would be eating it right away. Canned whipped cream melts very fast, so if you are serving these at a party I suggest making the skewers, then using homemade whipped cream in between each layer and putting it on shortly before serving. That will hold up much better as guests grab their dessert.
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Strawberry Shortcake Kabobs
- 1 pint Strawberries
- 1 sheet Puff Pastry
- 2 c Heavy Cream
- 2-3 Tbsp Confectioner's Sugar
- 2 Tbsp Butter melted
- Cut rounds (slightly larger than a quarter) from the puff pastry sheet.
- Brush with melted butter and bake according to package instructions.
- Add heavy whipping cream and sugar to a mixing bowl and beat with a whisk attachment on HIGH for 1 minute.
- Add vanilla extract and continue beating until it reached a stiff peak.
- Cap and cut strawberries into thick slices.
- Starting with a puff pastry layer, strawberry slices and puff pastry, alternating until you finish with a puff pastry. Make sure to leave gaps in between each for the whipped cream.
- When you are ready to serve pipe whipped cream into each gap.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Canned whipped cream or homemade whipped cream, either way they were delicious, and fun! These strawberry shortcake kabobs were a nice, light, afternoon treat that totally filled Melinda’s craving for strawberry shortcake.