This recipe for Strawberry Shortcake Kabobs has been my summer party favorite ever since I made it for a backyard picnic five years ago. I discovered the combination while trying to simplify a classic dessert into something portable for a potluck. The result was so successful that guests kept coming back for more, and my niece declared them her favorite treat. The contrast between the juicy strawberries and the tender, lightly sweet shortcake cubes, finished with a glossy white chocolate drizzle, creates a playful balance of texture and flavor that always disappears first from the platter.

What makes these skewers special is how approachable they are: they take a standard white cake mix and a handful of fresh berries, and turn them into an elegant, shareable dessert. The shortcake is soft but holds its shape when cubed, and using egg whites and Greek vanilla yogurt gives the crumb a fine, moist texture without being overly heavy. I love serving them at family gatherings because they’re easy for kids to hold, easy to prepare ahead, and they look beautiful displayed on a long wooden board. They also travel well and are simple to adapt for dietary needs.

Ingredients

• White cake mix: One standard box; using a well-known brand with a light texture helps the shortcake cubes stay tender. Choose a brand you trust for consistent results.
• Greek vanilla yogurt: 3/4 cup to add moisture and a subtle tang. Full-fat or low-fat both work; I prefer a thicker Greek style for a richer crumb.
• Egg whites: 2 large whites help lighten the batter without adding extra yolk fat. They contribute to a finer crumb and help the cubes hold together on a skewer.
• Water: 1 1/3 cups as directed to hydrate the boxed mix; this makes a batter similar to a sheet cake for easy cubing.
• Strawberries: 2 standard boxes (about 1.5 to 2 pounds total); pick firm, ripe berries for sweetness and structure. Remove green caps before skewering.
• White chocolate chips: One bag for melting and drizzling; high-quality white chocolate melts smoother and gives a glossy finish.
• Skewers: Wooden or bamboo skewers, soaked briefly if using outdoors to avoid burning; use 6 to 8 inch skewers for easy handling.

Instructions

Combine the batter: In a large mixing bowl combine the white cake mix, 3/4 cup Greek vanilla yogurt, 2 egg whites, and 1 1/3 cups water. Whisk gently until the batter is smooth and no lumps remain; aim for a pourable but slightly thick consistency. Overmixing can toughen the crumb, so stir until combined. Pour and bake: Grease a 9 by 13 inch baking pan with butter or nonstick spray. Pour batter into the pan and smooth the top. Bake in a preheated oven at 350 degrees Fahrenheit for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. The cake should be lightly golden and spring back when touched. Cool and cut: Allow the cake to cool completely in the pan on a wire rack, about 30 minutes for easier cutting. Once cool, invert or remove from the pan and cut into roughly 2 inch cubes for uniform kabob pieces. A serrated knife works well to keep edges tidy. Prep the strawberries: Rinse berries under cool water and gently pat dry. Remove stems and halve or quarter berries as needed to create pieces that match the shortcake cubes. Uniform size ensures even presentation and easy skewering. Assemble the kabobs: Thread the skewers alternating strawberries and shortcake cubes. I like to do three or four of each per stick, ending with a strawberry to give a pop of color. Leave a bit of skewer exposed at the handle end for safe gripping. Melt and drizzle chocolate: Place white chocolate chips in a microwave-safe glass bowl. Microwave for about two minutes on medium power, stirring every 30 seconds to prevent scorching. Once fully melted, spoon into a large plastic bag, snip a tiny corner, and drizzle over the arranged kabobs. Chill briefly to set the chocolate.

Storage Tips

Store un-assembled shortcake cubes in an airtight container at room temperature for up to 24 hours or refrigerated for up to 48 hours. Keep strawberries uncut and refrigerated until you are ready to assemble to preserve their firmness. If you need to prepare components ahead, freeze cut cake cubes on a sheet pan for an hour, then transfer to a freezer bag; thaw in the refrigerator before assembly. After drizzling, chill assembled kabobs on a parchment-lined tray until the chocolate firms, then cover loosely with plastic wrap to prevent condensation. Avoid storing assembled skewers for more than one day to maintain texture.

Ingredient Substitutions

To make a gluten-free version, use a certified gluten-free white cake mix and ensure all add-ins are labeled gluten-free. For a dairy-free option, substitute coconut yogurt for Greek yogurt and use dairy-free white chocolate chips. If you prefer richer shortcake, swap 1 egg white for 1 whole egg and reduce water slightly by 2 tablespoons. For lower sugar, choose a reduced-sugar cake mix and dark chocolate chips for the drizzle; expect a firmer texture and slightly less sweetness. Fresh berries other than strawberries—such as raspberries or blueberries—work well, though small berries may need to be skewered in clusters.

Serving Suggestions

Arrange skewers on a long wooden board or a tiered platter for visual impact. Garnish the platter with mint leaves and extra whole strawberries for color. Pair these kabobs with a small bowl of chilled crème anglaise or whipped cream for dipping, or serve alongside iced tea or sparkling lemonade for summer gatherings. For an elegant dessert table, alternate kabobs with shortcake mini squares and small bowls of mixed berries. They are ideal for birthday parties, baby showers, and casual barbecues.

Cultural Background

Shortcake has roots in American and British baking traditions, originally a simple biscuit served with fruit and cream. Over time the idea evolved from a rustic biscuit to a softer cake in some regions. Transforming shortcake into skewers draws on the tradition of turning familiar desserts into portable party foods; this concept is popular at modern gatherings where finger food is preferred. Using a boxed mix modernizes the preparation while preserving the nostalgic flavor of summer shortcake shared at family picnics and fairs.

Seasonal Adaptations

In spring and summer, use the freshest local strawberries for the best sweetness and structure. In late summer when stone fruits peak, substitute halved peaches or nectarines for a juicy variation and pair with a cinnamon white chocolate drizzle. For winter gatherings, swap strawberries for pomegranate seeds and use a spiced white chocolate with a hint of ginger or orange zest. Holiday parties can feature themed drizzles—match colored chocolate to party colors or dust with edible glitter for celebrations.

Success Stories

I once made a double batch of these for a neighborhood block party; within an hour they were gone and neighbors were asking for a second platter. At a summer potluck, a friend told me she recreated the kabobs with gluten-free cake mix and dairy-free chocolate for her niece; everyone praised the result. These moments remind me how small changes—like switching to seasonal berries or using a flavored yogurt—can make the same recipe feel new and special for different occasions.

Meal Prep Tips

To save time, bake the cake a day ahead and cut into cubes the evening before. Store cubes in a single layer on a tray loosely covered, then transfer to an airtight container. Clean and hull strawberries just before assembly to avoid excess moisture. Keep the melted chocolate warm in a thermos or reheat gently in 10 second bursts in the microwave if it starts to set. Assemble skewers close to serving time for the freshest presentation, or assemble and chill briefly if transporting to an event.

These Strawberry Shortcake Kabobs combine simplicity, beauty, and great taste. They are an effortless way to elevate a classic flavor into something festive and easy to share. Give them a try at your next gathering and make them your own with seasonal twists and personal flourishes.