Strawberry shortcake kabobs with marshmallows are a fun and easy kids party dessert that everyone loves. They’re sweet, colorful, and served on a stick, which makes them the perfect finger dessert for little hands.
These kabobs are great for kids birthday parties, playdates, picnics, and even beach or poolside treats. There’s no baking required, and they’re easy to make ahead, transport, and serve.
If you’re looking for a light, no-stress dessert that feels special without a lot of work, these strawberry shortcake kabobs are always a hit.
What You'll Need?
½ cup softened butter
1 cup granulated sugar
2 eggs
1 teaspoon pure vanilla extract
1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup milk
1 pint fresh jumbo strawberries, sliced widthwise
1 bag jumbo marshmallows
1 cup white chocolate morsels, melted for drizzling
15–20 six-inch skewers (wooden or reusable)
Pro Tip: Make sure your strawberries are dry before skewering. Moist berries will make the cake cubes soggy if assembled too early.
Directions
- Start by preparing your 9×13-inch baking pan. Grease it generously with butter or a non-stick spray, then line it with parchment paper. This ensures that the cake won’t stick to the pan and makes removal easier once baked. Properly lining the pan is an important step because it helps the cake maintain its shape when you cut it into cubes later for the kabobs.
- Next, take a large mixing bowl and beat together the softened butter and granulated sugar until the mixture turns pale and fluffy. This process, called creaming, incorporates air into the batter and is key to achieving a light, tender cake. Once the butter and sugar are fully combined, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, which adds a warm, aromatic flavor to the cake and enhances the sweetness of the strawberries you’ll add later.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this dry mixture to the butter-sugar-egg combination, alternating with milk. Stir gently after each addition until the batter is smooth and well combined. Pour the batter into the prepared pan, spreading it evenly to ensure uniform baking. Bake in a preheated oven at 350°F for about 18 to 20 minutes or until the edges turn a lovely golden brown and a toothpick inserted in the center comes out clean.
- Once baked, allow the cake to cool completely in the pan. Cooling is essential because warm cake can crumble or become too soft when cut into cubes.
After it has cooled, carefully cut the cake into 1½-inch cubes, making sure each piece is roughly the same size for an even presentation on your kabobs.
- Wash and dry the strawberries with a paper towel. Slice them in half so they’re evenly sized for the strawberry shortcake kebabs.
- To assemble the kabobs, take a skewer and start by sliding on a marshmallow, followed by a cube of cake, and then a slice of fresh strawberry. Repeat this pattern until the skewer is full, creating a visually appealing mix of colors and textures. Once all the skewers are assembled, warm the white chocolate morsels and drizzle them over the kabobs in a zigzag pattern. The chocolate adds a sweet, creamy finish and makes the dessert even more inviting.
- Finally, place the finished kabobs in the refrigerator until ready to serve. Chilling helps the chocolate set and keeps the marshmallows and cake firm.
Why These Kabobs Delight Everyone
What makes Strawberry Shortcake Kabobs so special? It’s the blend of textures and the joy of eating something familiar in a surprising form. The juicy strawberries provide bright sweetness, the cake cubes bring comforting richness, and the marshmallows add a soft chew that kids and adults love alike.
Unlike traditional dessert plates, these kabobs are portable, less messy, and instantly shareable. They’re perfect for a picnic, a celebratory table, or even as a surprise treat after dinner. They look elegant yet are refreshingly simple to make.
Ideas to Serve and Style Your Kabobs
Elevate your presentation with creative serving tips:
- Dessert Platter: Lay skewers on a bed of mint leaves or edible flowers for a fresh, decorative look.
- Dip Station: Offer a side bowl of whipped cream or sweet cream cheese dip to dunk bites into.
- Festive Themes: Color coordinate fruit combinations for holiday tables — think berries and cream for Valentine’s or red, white, and blue for summer parties.
Small details like fruit garnishes or serving on patterned boards make these kabobs feel special without fuss.
Party-Ready Plating
To make your kabobs look irresistible, start by arranging them on a large, decorative platter. You can line the platter with fresh mint leaves or edible flowers, creating a colorful and fragrant base that makes the skewers pop.
Another playful idea is to stand the skewers upright in a shallow bowl filled with sugar, sprinkles, or crushed graham crackers, turning them into an edible centerpiece.
Consider adding small bowls of extra toppings around the platter, such as whipped cream, chocolate drizzle, or fruit sauces, so guests can customize each bite.
For a seasonal twist, match the colors to the occasion — red and green for Christmas, pastels for spring, or vibrant berries for summer.
You can also layer the skewers in alternating heights, giving the display depth and dimension.
Quick Fix Tricks
Even simple desserts can hit a snag, so having a few quick fixes ready ensures your kabobs stay perfect.
If your cake crumbles while cutting, gently press the pieces together and chill them before skewering — slightly firmer cubes hold better. If strawberries are too juicy and make the cake soggy, pat them dry or lightly dust with cornstarch to absorb excess moisture.
For the chocolate drizzle, if it thickens too quickly, microwave it in 10-second intervals, stirring each time until smooth.
If marshmallows slip off the skewer, slightly toast them over a low flame so they stick better, or use mini marshmallows for tighter holds.
Make-Ahead and Storage Guidelines
Planning ahead? You can absolutely assemble parts of this dessert ahead of time:
- Prep Cake Early: Bake the cake cubes a day before, wrap them in airtight containers, and chill.
- Skewer Assembly: Build kabobs a few hours before the event, then cover and refrigerate to keep fresh.
- Chocolate Drizzle: If chilling before serving, wait to drizzle the chocolate until closer to presentation so it looks shiny and appetizing.
Frequently Asked Questions
Q1: Can I make these ahead of time?
Yes! Bake the cake cubes a day in advance and keep them covered. Assemble the skewers a few hours before serving and refrigerate. Drizzle the chocolate just before presentation for best results.
Q2: Can I use frozen strawberries?
Fresh berries are best, but frozen strawberries can work if fully thawed and patted dry. Excess moisture may make the cake soft, so adjust accordingly.
Q3: Can I make this dessert dairy-free or vegan?
Absolutely! Use plant-based butter, almond or oat milk, vegan marshmallows, and dairy-free white chocolate for a delicious alternative.
Q4: How do I prevent skewers from falling apart?
Use cake cubes that are firm but soft, slice strawberries evenly, and thread the marshmallows tightly. Chill kabobs slightly to help hold everything in place.
Q5: Can I use other fruits?
Yes! Blueberries, kiwi, raspberries, or even grapes can add flavor and visual appeal. Mix and match for a fun twist.
Strawberry Shortcake Kabobs with Marshmallows
10
servings25
minutes20
minutes45
minutesIngredients
½ cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
¾ cup milk
1 pint fresh strawberries, sliced
1 bag jumbo marshmallows
1 cup white chocolate morsels, melted
15–20 skewers
Directions
- Begin by preheating your oven to 350°F (175°C). While the oven warms up, prepare a 9×13-inch baking pan by greasing it thoroughly with butter or a non-stick spray. Then, line the pan with parchment paper to make removing the cake easier after baking. This step also helps the cake maintain its shape when you cut it into cubes for the kabobs later. Ensuring the pan is well-prepped sets a solid foundation for a perfect, tender cake.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light, pale, and fluffy. This process incorporates air into the batter, which contributes to a soft and tender texture. Once the butter and sugar are fully combined, add the eggs one at a time, mixing well after each addition so that the batter remains smooth and well-emulsified. Stir in the vanilla extract, which enhances the flavor and adds a warm, aromatic note to the cake, complementing the sweetness of the strawberries and marshmallows.
- Next, in a separate bowl, sift together the flour, baking powder, and salt. Gradually combine the dry ingredients with the butter-sugar-egg mixture, alternating with the milk. Stir gently after each addition until the batter is smooth, taking care not to overmix, as this could make the cake dense. Once combined, pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 18–20 minutes, or until the edges turn a golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool completely in the pan. Cooling is crucial because cutting the cake while it is warm may cause it to crumble or become too soft for threading onto skewers. After the cake has cooled, carefully cut it into 1½-inch cubes, keeping the pieces uniform in size for a neat and consistent presentation on your kabobs.
- To assemble the kabobs, take a skewer and start by threading a marshmallow onto it. Next, add a cube of the cooled cake, followed by a slice of fresh strawberry. Continue this pattern until the skewer is filled, alternating components to create a colorful and playful arrangement.
- After all the kabobs are assembled, melt the white chocolate morsels and drizzle the chocolate over the skewers in a zigzag pattern. The chocolate adds a sweet, creamy finish and a polished look.
- Finally, place the finished kabobs in the refrigerator to chill until you are ready to serve.
Notes
- Ensure strawberries are dry before skewering to prevent soggy cake.
- Slightly firm cake cubes hold better and make assembly easier.
- Use decorative skewers or add a ribbon for a festive touch.
- Chocolate drizzle can be flavored with a few drops of lemon or orange extract for variation.
- Store assembled kabobs in the fridge for up to 24 hours; drizzle chocolate before serving if stored.
