This dessert is just fun, whether you’re simply enjoying your day in the kitchen or bringing over a special treat to the neighborhood cookout. Shortcake Kabobs embrace the summer spirit both in substance and style; buttery, homemade biscuits, creamy whipped topping, and bright, fresh strawberries combine for that wonderful seasonal treat, strawberry shortcake! But now, it’s on a kabob! You can eat each treat one-handed alongside your barbeque kabobs! Isn’t that just so flashy? Yes, Shortcake Kabobs will really turn some heads and electrify some taste buds!
Ingredients
For the biscuits:
- 2 cups all-purpose flour, plus more, to taste, for dusting the work surface and the pastry cutter
- 4 teaspoons baking powder
- 4 teaspoons sugar
- 1/2 teaspoon cream of tartar
- 1/2 cup butter
- 2/3 cup milk
- 1 egg white
- 1 tablespoon water
- coarse sugar, to taste
For the kabobs:
- 1 1/2 cups frozen whipped dessert topping, thawed
- 12 large strawberries, cut into 1/2-inch-thick slices from the center, reserving the tops and bottoms for another use or discarding them
Directions
Step 1 –Preheat the oven to 450 degrees F.
Step 2 –Grease a large baking sheet with nonstick spray.
Step 3 –In a medium bowl, stir 2 cups of the flour, the baking powder, the sugar, and the cream of tartar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
Step 4 –Make a well in the center of the mixture.
Step 5 –Add the milk to the well and stir using a fork, until just moistened.
Step 6 –Using the extra flour, lightly dust a work surface and turn the dough out onto it.
Step 7 –Knead the dough just until it holds together.
Step 8 –Divide the dough into 4 equal portions.
Step 9 –Roll the portions into circles about 1/8-1/4-inch-thick.
Step 10 –Using the extra flour, dust a 1 1/2-inch round cutter, then cut out circles from the dough circles to create mini biscuits.
Step 11 –Transfer the dough circles to the prepared baking sheet.
Step 12 –Continue cutting and rerolling the dough as needed until all of it is used.
Step 13 –In a small bowl, whisk the egg white and the water.
Step 14 –Brush the dough circles with the egg wash.
Step 15 –Sprinkle the circles with the coarse sugar.
Step 16 –Bake until the biscuits are golden-brown, about 13 minutes.
Step 17 –Let the biscuits cool completely on a wire rack.
Step 18 –Using 8-inch skewers, layer the mini biscuits, the whipped topping, and the strawberries to make kabobs, making two layers on each skewer. Be sure to begin and end with a mini biscuit.
Step 19 –Serve.
