strawberry shortcake kabobs recipe

strawberry shortcake kabobs

prep time: 10 minutes
cook time: 2 minutes
ready in: 12 minutes

makes: 4 servings, 2 kabobs each


  • 1/2 (10.75 oz.) pound cake, cut into pieces 1 1/4 inches thick
  • 1 lb. large fresh strawberries, hulled (about 16)
  • 8 short skewers*
  • 4 Tablespoons seedless strawberry preserves
  • 2 Tablespoons orange juice
  • 1 Tablespoon orange liqueur (optional)
  • Whipped cream (optional)


  1. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F–350°F). Thread pound cake pieces and strawberries alternately as desired on skewers, beginning and ending with pound cake. Place skewers on a platter.
  2. For the glaze, in a small bowl combine preserves, orange juice and (if desired) liqueur. Gently brush half of the glaze on both sides of each skewer.
  3. Grill skewers 1–1 ½ minutes per side or just until grill marks appear. Transfer to a serving platter; brush with remaining glaze. Serve skewers with whipped cream, if desired.

*If using wooden skewers, soak at least 30 minutes before grilling to prevent burning.

Per serving: 240 calories, 8g fat, 5g saturated fat, 85mg cholesterol, 150mg sodium, 41g carbohydrate, 2g fiber, 18g sugars, 3g protein

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.