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.

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.

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.

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.

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.