If you ask me, everything tastes better on a stick.

These strawberry shortcake kabobs turn a classic dessert into a fun party treat that’s perfect for get-togethers. Juicy strawberries and tender white cake cubes get threaded onto skewers and dipped in sweet vanilla coating.

The cake bakes up nice and fluffy, then gets cut into bite-sized pieces that are easy to skewer. A simple vanilla candy coating brings the whole thing together with just the right amount of sweetness.

They’re a crowd-pleasing dessert that’s easier than making traditional shortcakes, perfect for when you want something fun without all the fuss.

Why You’ll Love These Strawberry Shortcake Kabobs

Fun and easy to serve – These kabobs are perfect for parties, picnics, or summer gatherings since everyone gets their own individual serving on a stick.
Kid-friendly dessert – Children love anything on a skewer, and these colorful kabobs make eating fruit fun and exciting.
Simple ingredients – You only need four basic ingredients to make these, and you can find everything at your regular grocery store.
No-fuss preparation – Using a cake mix means you skip all the measuring and mixing of traditional shortcake, making this recipe come together quickly.
Great for entertaining – These look impressive and taste delicious, but they’re actually super easy to put together, so you can spend more time with your guests.

What Kind of Strawberries Should I Use?

Fresh strawberries are definitely the way to go for these kabobs, and you’ll want to pick berries that are firm and ripe. Look for strawberries that are bright red all the way through without any white or green spots near the stem, as these will be the sweetest and most flavorful. Size matters here too – medium to large strawberries work best since they’re easier to skewer and create a nice visual balance with the cake pieces. If you can only find smaller berries, that’s okay, you might just need a few extra to fill out your skewers nicely.

Options for Substitutions

These fun kabobs are easy to customize with a few simple swaps:

Cake mix: Any flavor of cake mix works here – try vanilla, yellow, or even funfetti for a colorful twist. You can also use a homemade pound cake recipe if you prefer baking from scratch.
Strawberries: Fresh strawberries are best for this recipe since they hold up well on skewers. If strawberries aren’t in season, you could try other firm fruits like pineapple chunks or banana slices, though the classic strawberry shortcake flavor won’t be quite the same.
Vanilla candy coating: White chocolate chips or almond bark work just as well for coating. You can also use regular chocolate chips if you want a chocolate-covered strawberry vibe instead. Melt them with a teaspoon of coconut oil to help with drizzling.
Skewers: Wooden skewers, bamboo skewers, or even lollipop sticks all work fine. Just make sure they’re sturdy enough to hold the cake and fruit without bending.

Watch Out for These Mistakes While Baking

The biggest mistake when making these kabobs is assembling them while the cake is still warm, which causes the pieces to crumble and fall apart on the skewers – make sure your cake is completely cooled and even slightly chilled for easier handling.

Another common error is cutting your cake squares too small or unevenly, so aim for consistent 1½ inch cubes that will stay secure on the skewers and balance well with the strawberries.

When melting the vanilla candy coating, avoid turning up the heat to speed things along, as high temperatures will cause it to seize up and become grainy instead of smooth – low and slow is the way to go, and if it’s too thick, add a teaspoon of vegetable oil to thin it out.

Finally, don’t skip the refrigeration step, as those 30 minutes allow the coating to set properly and make the kabobs much easier to serve without creating a sticky mess.

What to Serve With Strawberry Shortcake Kabobs?

These kabobs are pretty much a complete dessert on their own, but they’re perfect for serving at summer parties, backyard barbecues, or birthday celebrations. If you want to add a little something extra, set out a bowl of whipped cream or vanilla yogurt for dipping alongside the kabobs. A pitcher of lemonade or iced tea makes a great drink pairing, especially on hot days when you’re serving these outside. You could also arrange them on a platter with other fresh fruit like blueberries, raspberries, or sliced peaches to create a fun dessert spread that everyone can grab from.

Storage Instructions

Store: These kabobs are best enjoyed the day you make them, but you can keep leftovers in the fridge for up to 2 days. Just place them in a single layer in an airtight container, and the strawberries will stay pretty fresh. The cake might soften a bit from the fruit moisture, but they’ll still taste great!

Make Ahead: You can bake the cake cubes a day in advance and store them in an airtight container at room temperature. Cut the strawberries and keep them in the fridge separately. Then just assemble the kabobs and drizzle with the candy coating right before serving so everything stays fresh and the coating doesn’t get sticky.

Preparation Time	35-45 minutes
Cooking Time	25-30 minutes
Total Time	60-75 minutes
Level of Difficulty	Easy
Servings	16 kabobs

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 1650-1850
Protein: 12-16 g
Fat: 32-40 g
Carbohydrates: 350-380 g

Ingredients

1 box white cake mix (I always use Duncan Hines for a moist crumb)
60 large strawberries
6 oz vanilla candy coating (melted and cooled slightly for easier dipping)
1/2 teaspoon vanilla extract (to add to melted candy coating)
16 skewers

Step 1: Bake and Cool the Cake

1 box white cake mix

Preheat your oven and bake the white cake mix according to the box directions.

Once baked, allow the cake to cool completely on a wire rack—this is crucial so it holds its shape when cut and doesn’t crumble on the skewers.

I always use Duncan Hines because it yields a moist, sturdy crumb that works perfectly for kabobs.

Step 2: Prepare Strawberries and Cut Cake

60 large strawberries
cooled cake from Step 1

While the cake cools, wash the strawberries and remove the green stems.

Cut the cooled cake into 1½ inch squares—you’ll need approximately 32 cubes for 16 skewers (2 cubes per skewer).

I recommend using a sharp serrated knife and a ruler to ensure uniform pieces, which helps them cook evenly on the skewer and look more polished.

Step 3: Assemble the Kabobs

16 skewers
prepared strawberries from Step 2
cake cubes from Step 2

Thread each skewer with 3 strawberries and 2 cake cubes, alternating between them for visual appeal and balanced bites.

Start with a strawberry, then cake, then strawberry, cake, and finish with a strawberry.

Arrange the finished skewers on a parchment-lined baking sheet or serving platter, leaving space between them so they don’t stick together.

Step 4: Melt and Apply Candy Coating

6 oz vanilla candy coating
1/2 teaspoon vanilla extract

Melt the vanilla candy coating in a small saucepan over low heat, stirring frequently to prevent scorching.

Once fully melted and smooth, stir in the vanilla extract for enhanced flavor.

Remove from heat and let it cool for 1-2 minutes until it reaches a pourable consistency—if it’s too hot, it will slide off the skewers instead of adhering to them.

Step 5: Coat and Chill the Kabobs

assembled skewers from Step 3
melted coating mixture from Step 4

Pour the slightly cooled candy coating over the assembled skewers, rotating them gently to coat the strawberries and cake evenly.

Work quickly so the coating doesn’t harden before it covers everything.

Transfer the coated skewers to the refrigerator and chill for 30 minutes until the coating is completely set and firm to the touch.