Strawberry Shortcake Kabobs Recipe 425

STRAWBERRY SHORTCAKE SKEWERS

Steps:

• Prepare a grill for medium-high heat. Toss the pound cake, strawberries and 1 1/2 cups sugar in a large bowl until the cake and berries are coated well on all sides with sugar (they can be a little lumpy and unevenly coated). Thread a piece of cake and a strawberry onto a skewer; repeat 3 times on the skewer. Repeat with the remaining skewers and ingredients. Set the skewers on a rimmed baking sheet.
• Whisk together the cream, the remaining 2 tablespoons sugar and the vanilla in a medium bowl. Beat with a hand or stand mixer until soft peaks form. Cover and refrigerate.
• Lightly oil the grill grates. Put the skewers on the grill, and grill, covered, until they are lightly marked, about 1 minute. Use a spatula to gently loosen them, and use tongs to flip them over. Continue to grill, covered, until the cake and strawberries are toasted with grill marks and the sugar starts to bubble and harden, 2 to 3 minutes. Serve with the whipped cream on the side.
• Copyright 2014 Television Food Network, G.P. All rights reserved.

STRAWBERRY SHORTCAKE KABOBS RECIPE - (4.2/5)

Steps:

• Remove stems from strawberries then rinse them and dry well on paper towels. Cut into chunks then dry again. Set aside. If baking a cake, cool completely then cut into about 1" cubes. Alternate strawberry chunks and cubed cake onto the skewers then place on a serving plate or platter. Melt white chocolate as directed on package. Pipe over the strawberry shortcake skewers. (I used a plastic baggie with a tiny cut from a corner).

CHEF JOHN'S CLASSIC STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Melt butter over medium heat in small saucepan. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. Remove from heat.
• Whisk together self-rising flour and 1/4 cup white sugar in a bowl. Add milk, 1/4 cup cream, and toasted butter. Mix just until ingredients come together. Wad up dough and transfer to floured surface. Press or roll dough into a rectangle about 1-inch thick. Cut in half lengthwise, and then cut each half into 3 portions. Place shortcake pieces on prepared baking sheet. Brush with cream; sprinkle with sugar.
• Bake in preheated oven until gold brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.
• Sprinkle sliced strawberries with sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.
• Whip 3/4 cup cream with 1 tablespoon sugar and a few drops of vanilla in bowl with an electric mixer.
• Split biscuit in half. Place bottom half in a bowl. Spoon strawberries and juice over shortbread half. Top with shortbread top and spoon on more strawberries and juice over the shortbread. Finish with a dollop of whipped cream.

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 (3 WW POINTS)

Steps:

• Line a cookie sheet with waxed paper. Alternately, thread 3 strawberries and 2 shortcake quarters onto each of 4 wood or metal skewers.
• Combine chocolate chips and margarine together in a small saucepan; melt over low heat, stirring until smooth and well blended. Drizzle chocolate mixture over kabobs. Refrigerate until set, about 4 minutes. Yields 1 kabob per serving.

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 SHISH KABOBS RECIPE

Steps:

• Cut the strawberries in half and the pound cake loaf into 1 inch by 1 inch squares.
• Slide on the strawberries and cake pieces onto the skewer or popsicle stick.
• Set on a pan or waxed paper.
• Melt the white chocolate according to package directions and drizzle over the shish kabobs.
• Let the white chocolate set and refrigerate until ready to serve.