Grilled Strawberry Shortcake Kabobs

Okay, so I'm not sure where these lovely little gems have been all my life!  But really?  Strawberry shortcake on a stick?  Face it, we all enjoy eating food off of a stick.  I'm not sure exactly what the fascination is... but think about how many marshmallows and hot dogs have been roasted over a bonfire all these years. 

Although we are still able to buy them, the actual season for strawberries has pretty much past.  That means that the ones in the supermarket are not quite as sweet as they once were in late spring and early summer.  But the juices from these hot grilled ones is pretty much amazing.  And the angel food cake gets this... um... sort of crunchy crusty thing happening that is pretty appealing to me as well.  

I'm not suggesting that there is anything wrong with the traditional strawberry shortcake recipe!  But if you are putting some things out on the grill (or inside on the grill pan), I'm just saying that this is a fun one to try!  I guess I like it when I encounter things that are traditional, but with a cool twist.  

Then you get to DIP it!  That's another kid favorite thing... something to dip.  We whipped up a batch of lemon scented sweetened whipped cream.   Don't you know a kid (maybe even a big person) who would enjoy eating this cool dessert?  Even if its a dinner party out on the back deck... these will steal the show!

Click for Printable Recipe
Ingredients: (4 skewers)

• 1/2 pound angel food cake 
• you won't need it all
• 12 strawberries 
• 1/4 cup strawberry preserves
• 2 Tbsp melted butter
• 1 cup heavy whipping cream
• 3 Tbsp powdered sugar
• 1 tsp good quality vanilla
• zest of 1 lemon

Step-by-Step:
These can be made ahead of time and grilled just before dessert.
1. dip    2.  strawberries   3.  cake   4.  grill and serve!

1.  Let's make the whipped cream dip -
Mix together the heavy whipping cream, vanilla, and powdered sugar.  Beat until soft/medium peaks form.  Caution - don't let it go too long or it will turn into butter.

1 cup heavy whipping cream

1 tsp vanilla (I used clear Mexican vanilla)

Get it a bit thick first...

Then add the powdered sugar.

3 Tbsp powdered sugar

You can see the soft peaks in the bottom.  

Make sure you have someone to test it out for you.  Then add the zest of about a half of a lemon to the top, and refrigerate the cream until you are ready to serve.

This is probably more whipped cream dip than you will need, but I'm sure you'll put it to good use.  Hello pancakes.. here I come.

2.  Prepare the strawberries - 

Remove the hulls.  You can do this with a paring knife the traditional way, or you can even use a regular straw.  Push the straw up through the bottom of the strawberry.  Once it comes out of the top, the hull magically just sort of pops out.  It's pretty fun, actually.

12 strawberries

The hulls.  Pretty cool, huh?

Melt some strawberry preserves in a small bowl.  I just microwaved it for 30 seconds.  You want it liquified.

1/4 cup strawberry preserves

Dip the strawberries into the melted strawberry preserves.  Use a fork to get them out and "drain" them as you go.

3.  Prepare the angel food cubes.

Cut your angel food cake into cubes. You want them to be roughly the same size as the strawberries, and the same size as each other.  If some are really large and some small, the smaller ones won't touch the grill.  Size and uniformity does matter in this one.

We need 8, equivalent sized cubes of cake

Now just put them together.  I am using these double skewers. If you are using singles, use two at a time.  Hold them slightly apart while threading the food onto them.  This will keep the fruit and cake from swiveling around.

4.  Grill and serve - 

When you are ready to grill them, brush the cake with melted butter on each side.  The butter will help to prevent the cake from sticking, and it will also help form that lovely crust.

2 Tbsp melted butter

Grill the kabobs on a medium grill or grill pan about 4 minutes per side.  You should see some really nice grill marks on the cake.  The berries will also get a slight char on them.  

Serve hot with the lemon scented whipped cream dip.

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Written Method:

These can be made ahead of time and grilled just before dessert.
1. dip    2.  strawberries   3.  cake   4.  grill and serve!

1.  Let's make the whipped cream sauce -

Mix together the heavy whipping cream, vanilla, and powdered sugar.  Beat until soft/medium peaks form.  Caution - don't let it go too long or it will turn into butter. Get it a bit thick first... Then add the powdered sugar. You can see the soft peaks in the bottom.  Then add the zest of about a half of a lemon to the top, and refrigerate the cream until you are ready to serve.  This is probably more whipped cream dip than you will need, but I'm sure you'll put it to good use.

2.  Prepare the strawberries - 

Remove the hulls.  You can do this with a paring knife, or with a regular straw.  Push the straw up through the bottom of the strawberry.  Once it comes out of the top, the hull magically just sort of pops out.  It's pretty fun, actually.  You need 12 strawberries.

Melt some strawberry preserves in a small bowl.  I just microwaved it for 30 seconds.  You want it liquified.   Dip the strawberries into the melted strawberry preserves.  Use a fork to get them out and "drain" them as you go.

3.  Prepare the angel food cubes.

Cut your angel food cake into cubes. You want them to be roughly the same size as the strawberries, and the same size as each other.  If some are really large and some small, the smaller ones won't touch the grill.  Size and uniformity does matter in this one. You need 8 equivalent cubes of cake.

Now just put them together.  I am using these double skewers. If you are using singles, use two at a time.  Hold them slightly apart while threading the food onto them.  This will keep the fruit and cake from swiveling around.

4.  Grill and serve - 

When you are ready to grill them, brush the cake with melted butter on each side.  The butter will help to prevent the cake from sticking, and it will also help form that lovely crust.  Grill the kabobs on a medium grill or grill pan about 4 minutes per side.  You should see some really nice grill marks on the cake.  The berries will also get a slight char on them.  Serve hot with the lemon scented whipped cream dip.