Strawberry Shortcake Kabobs Recipe 425

STRAWBERRY SHORTCAKE KABOBS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or spray with cooking spray.
• Mix flour, sugar, baking soda, and salt together in a bowl; cut in cold butter using a pastry blender or your hands until crumbly.
• Stir buttermilk and applesauce together in a separate bowl; pour into the flour mixture until dough comes together and is sticky. Using 2 spoons, drop dough into about 1/2 tablespoon-size mounds onto the prepared baking sheet, making 36 total mounds.
• Bake in the preheated oven until the bottoms are slightly browned, 4 to 5 minutes. Cool biscuits.
• Thread 3 biscuits onto each skewer, alternating with 3 strawberries halves, until all the ingredients are used. Top each skewer with whipped topping.

STRAWBERRY SHORTCAKE KABOBS

Steps:

• Line cookie sheet with waxed paper. Alternately thread 2 strawberries and 2 doughnut holes on each skewer.
• Note: You can also use the microwave for the following steps to melt the chocolate/margarine, but use lower heat and watch carefully to avoid burning. Probably only need to microwave about 1 minute or less and check throughout, stopping when just melted.
• In small saucepan, combine semi-sweet chocolate chips and 2 teaspoons margarine; melt over low heat, stirring until smooth and well blended. Drizzle chocolate mixture over kabobs.
• In another small saucepan, combine vanilla chips and remaining 2 teaspons margarine; melt over low heat, stirring until smooth and well blended. Drizzle over kabobs and semi-sweet chocolate.
• Refrigerate 10 minutes or until set.

STRAWBERRY SHORTCAKE KABOBS

Steps:

• Cut tops off of the strawberries, and cut the strawberry across the middle about 2/3 from the top, making the tip of the strawberry look something like a hat.
• Place the skewer into the larger portion of the strawberry, so it can stand on it's own.
• Place one cream puff through the skewer.
• Place the strawberry cap on top.
• Melt the white chocolate in the microwave for 60 seconds and stir. Add 30 seconds until smooth and melted. Place the chocolate in a baggy, and cut one end of the baggy to make a piping bag.
• Drizzle the chocolate over the kabobs. Cover and place in the refrigerator until ready to serve; up to 24 hours.