So, Here’s Why I Can’t Stop Making These Skewers
Alright, let me just say—grilled strawberry shortcake skewers are the thing I never knew my summer BBQs needed. The first time I made them, it was basically a happy accident; I ran out of room in the oven for dessert, so I chucked everything on the grill instead. (Did I panic a little? Absolutely. Did it work out? Oh, buddy, did it ever.) There’s just something brilliant about the mix of warm, juicy strawberries and slightly charred pound cake, plus it’s all on a stick, so people think you’re some kind of genius. My kids actually brag to their friends about ‘Mom’s dessert kabobs.’ No pressure or anything.
Why You’ll Love This (Or At Least, Why I Do)
I make this whenever I want to look like I put in more effort than I actually did (don’t tell my in-laws). My family goes completely bonkers for it because, honestly, who doesn’t like dessert on a stick? Plus, it’s one of those recipes where you can taste-test as you go and nobody judges you—well, unless you’re my nosy neighbor, but that’s another story. Sometimes, if the weather’s acting up, I curse at the grill a bit, but I just move to a grill pan indoors. It all works out in the end.
What You Need (And What You Can Totally Swap)
- 1 pound cake or angel food cake, cut into 1.5 inch cubes (I usually use store-bought, but if you’re feeling ambitious, homemade is fab. My grandma swore by Sara Lee, but hey, any decent loaf works.)
- 1 pint fresh strawberries, hulled and halved (Frozen in a pinch, but let them thaw and dry a bit. Raspberries are a wild card I’ve tried, and it sorta works.)
- Melted butter, for brushing (Approx 2 tablespoons, though I don’t really measure.)
- 2 tablespoons sugar, optional (I like regular granulated, but sometimes I use brown sugar if it’s handy—gives a little caramel vibe.)
- Whipped cream, for serving (Canned is fine, homemade if you’re feeling extra. Or try Greek yogurt if you want to pretend it’s breakfast.)
- Wooden or metal skewers (If using wood, soak ’em for 20 mins so you don’t set off your smoke alarm. Ask me how I know.)
How To Make These Skewers (I Swear, It’s Easy)
- Get your grill or grill pan preheating to medium-high. If you’re using charcoal, well, you’re braver than me, but go for it. Gas grill is just fine.
- Thread the cake and strawberries onto the skewers, alternating as you go. I usually start with cake, then berry, repeat. It doesn’t have to be perfect, but make sure there’s cake on both ends or it gets a bit floppy.
- Brush everything lightly with melted butter. This is where I sometimes go a bit overboard, but more butter never hurt anybody (okay, maybe my jeans).
- Sprinkle with sugar if you want a little extra crunch. Or skip it, I won’t tell.
- Grill the skewers for 2–3 minutes per side. Turn gently or else the cake might fall off. If it does, just eat it—kitchen floor rules apply. You’re looking for grill marks and slightly gooey strawberries.
- Transfer to a plate and let them cool a sec. This is usually where I sneak a taste and burn my mouth. Every. Time.
- Serve with a big dollop of whipped cream (or whatever you grabbed). Extra strawberries on the side if you’re fancy.
Stuff I’ve Learned (Usually the Hard Way)
- Don’t over-soak wooden skewers; they get weirdly floppy. 15–20 minutes tops.
- If you try to use frozen cake, it falls apart. (Trust me.)
- Actually, it works better if you let the cake sit out for an hour so it firms up. Who knew?
- Berries need to be dry or you get a soggy mess. Learned this after a thunderstorm BBQ—long story.
Variations to Try (And One That Flopped)
I’ve done this with peaches instead of strawberries (delicious), and tried chocolate pound cake once—surprisingly rich, but not for everyone. My one disaster: tried pineapple with angel food cake. It melted off the skewer like a bad magic trick. Maybe skip that combo unless you like chasing chunks around the grill.
Do You Even Need Special Gear?
I like using metal skewers because they’re reusable, but honestly, bamboo works fine. And if you don’t have a grill, a broiler on a baking sheet almost does the trick. Not quite as smoky, but nobody at my house noticed (or cared) last time. If you’re short on skewers, I’ve even seen folks use chopsticks—just don’t leave them unattended. (Or, well, do, but don’t blame me.)
How Long Do These Keep? (Honestly, Not Long)
You can technically store leftovers in an airtight container for a day or so, but they get mushy fast. In my house, they’re gone before I even sit down. If you do have leftovers, pop them under the broiler for a minute to perk them up. Oh, and don’t top with whipped cream until serving or you’ll end up with a sad puddle situation.
How I Like to Serve ‘Em (Feel Free to Steal My Tricks)
Big platter, right in the middle of the table, with extra whipped cream and maybe a drizzle of chocolate sauce. My aunt always brings sprinkles for the kids—it’s chaos, but fun. Sometimes we add a scoop of vanilla ice cream on the side and call it a day. (Or breakfast. I won’t judge.)
Pro Tips (Otherwise Known as My Mistakes)
- I once tried to rush the grilling and just cranked the heat. Bad idea—burnt cake, sad berries. Take your time; it’s maybe 6–8 minutes total.
- Don’t overload the skewers. I always think “just one more piece”—then half the skewer ends up on the coals.
- Letting the cake get a teeny bit stale (like, a day old) actually helps keep it together over the heat.
Got Questions? Here’s What Folks Have Asked Me
- Can I use other fruit? Oh, for sure. Peaches, bananas, even blueberries in a pinch (though they tend to fall off unless you thread carefully). Just nothing too watery or squishy.
- What if I don’t have a grill? Use your broiler on high, or a grill pan on the stove. Not quite the same, but still tasty. Or, honestly, just toast the cake and berries under the broiler and pretend.
- Can I make these ahead? You can skewer things ahead (cover and chill), but grill them right before serving for the best texture.
- Is this gluten-free? Only if you use a GF cake. I’ve tried a couple—Bob’s Red Mill has one that’s decent, but check out this recipe if you’re up for baking your own.
- Any tips for making this with kids? Absolutely—let them help skewer (with supervision, obviously). It’s a mess, but they love it. And if you want more grill dessert inspo, check out Serious Eats’ grilled dessert roundup—some gems there, honestly.
So that’s my take on grilled strawberry shortcake skewers. It’s a bit messy, very fun, and, if I’m honest, the best excuse for sneaking extra whipped cream. Enjoy—and if you figure out how to make the pineapple version work, let me know, yeah?
Ingredients
- 2 cups fresh strawberries, hulled
- 3 cups pound cake, cut into 1-inch cubes
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1 tablespoon honey (optional, for drizzling)
- 8 wooden or metal skewers
Instructions
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1Preheat a grill or grill pan to medium heat. If using wooden skewers, soak them in water for 10 minutes to prevent burning.
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2In a small bowl, mix the melted butter, sugar, and vanilla extract.
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3Thread the pound cake cubes and strawberries alternately onto the skewers.
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4Brush the skewers with the butter mixture on all sides.
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5Grill the skewers for 2-4 minutes per side, turning until the cake is toasted and the strawberries are slightly softened.
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6Serve warm, topped with whipped cream and a drizzle of honey if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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