Strawberry Shortcake Kebobs

These strawberry shortcake kebobs are nothing short of PERFECTION!


for the biscuit rounds:
1 can Grands Biscuits
1 egg white
1 tbsp water
sugar for sprinkling

20 large strawberries, 2 slices per strawberry

for the cream:
2 cups heavy cream
1/2 jar marshmallow fluff
3 tbsp sugar


Preheat the oven to 350 degrees.  On a lightly floured surface, roll each biscuit into a 5 inch circle and cut 7 – 1 1/2 inch circles.  Place on a cookie sheet sprayed with non-stick cooking spray.

In a small bowl, whisk together the egg white and water.  Brush onto each biscuit and sprinkle with sugar.  Bake until golden brown (about 10 minutes).  Transfer to a cooling rack and allow to cool completely before starting the skewers.

While the biscuits are baking, cut two 1/2 inch slices from each strawberry making sure to keep the slices together so they fit together better on a skewer.

In a stand mixer with a whisk attachment, combine the heavy cream and sugar; beat until peaks form.  Add half a jar of marshmallow fluff until just combined.

Once biscuits are cooled completely, start constructing the skewers:  biscuit, strawberry, whipped cream repeating twice ending with a third biscuit on top.  Should make about 20 skewers.  If you use the scraps to make additional biscuits, adjust the ingredients to make extra skewers!

**Recipe Source:  Karen in the Kitchen**


11 thoughts on “Strawberry Shortcake Kebobs

  1. Pingback: Friday Five: Recipes of 2012 | The Thread Affect

  2. Pingback: Pinterest: Strawberry Shortcake Kebobs | Stella Singleton

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