Strawberry Shortcake Kabobs for a Fun Summer Treat

Enjoy Strawberry Shortcake Kabobs, a delightful and visually appealing dessert perfect for summer gatherings.

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Prep Time 15

Cook Time 14

Total Time 29

Servings: 20 kabobs

Course: Desserts

Calories: 91

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Kabobs

1 can Refrigerated Biscuit Dough Consider homemade for a fresher taste.
1 large Egg Used for the biscuit wash.
1 tablespoon Water Essential for binding the wash.
20 large Strawberries Use ripe strawberries for the best flavor.
1 tub (8 oz) Cool Whip Try homemade whipped cream for a healthier twist.
White Sugar For sprinkling, use sparingly.
20 pieces Skewers Cut to size and ensure they are food-safe.

Equipment

Oven
Baking Sheet
Parchment paper
mixing bowl
Skewers

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
Roll out the refrigerated biscuit dough into a circle approximately 5 inches wide and cut out 7 rounds, each about 1.5 inches in diameter.
Mix the egg and water in a bowl to create an egg wash and brush it over the tops of the biscuits. Sprinkle a small amount of sugar on top if desired.
Bake the biscuits for 12-14 minutes until golden-brown and then cool them completely on a wire rack.
Assemble the kabobs by layering a biscuit, a strawberry, and a dollop of Cool Whip, repeating twice and finishing with a biscuit on top.
Serve your Strawberry Shortcake Kabobs fresh for the best flavor.

Nutrition

Serving: 1kabobCalories: 91kcalCarbohydrates: 14gProtein: 2gFat: 4gSaturated Fat: 1gCholesterol: 20mgSodium: 150mgPotassium: 70mgFiber: 1gSugar: 5gVitamin A: 100IUVitamin C: 8mgCalcium: 10mgIron: 0.5mg

Notes

Allow baked biscuits to cool fully to maintain the delightful layering effect in your kabobs.

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