Grilled Strawberry Shortcake Kebabs

Grilled Strawberry Shortcake Kebabs


½ cup whipping cream

½ cup sour cream

2 tablespoons dark brown sugar, packed

Zest of 1 lemon

1 angel food cake (1 pound)

32 strawberries (2 pounds), hulled to create a V-shaped hollow

6 tablespoons strawberry jam


Using a mixer, beat whipping cream, sour cream, sugar, and lemon zest until thick enough to hold a shape. Chill in the refrigerator while you prepare kebabs.

Cut cake into approximately 32 1.5 inch chunks.

Put strawberries in a large bowl. Warm jam in a separate microwave-safe bowl until bubbling, about 30 seconds. Add jam to strawberries, cover, and toss to coat evenly.

Hold a pair of bamboo skewers so they’re slightly separated and thread a chunk of cake onto them, then a berry crosswise, then another chunk of cake and another berry. Repeat to make 15 more kebabs.

Grill kebabs on electric indoor grill at 350°F until grill marks appear, 2 to 3 minutes. Serve with cream mixture.

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