Vanilla Strawberry Shortcake Skewers

Finding a fun and easy dessert that doesn’t require turning on your oven for hours can feel impossible, especially during those warm summer months when the last thing you want is a hot kitchen. And let’s be honest, traditional strawberry shortcake is delicious, but it’s not exactly the most portable treat for backyard parties or poolside gatherings.

That’s where these strawberry shortcake skewers come in handy: they’re quick to assemble, naturally portion-controlled, and give you all those classic strawberry shortcake flavors in a convenient, hand-held form that both kids and adults will love.

What Kind of Strawberries Should I Use?

Fresh strawberries are definitely the way to go for these skewers, and you’ll want to pick ones that are firm and ripe. Look for berries that are bright red all the way through without any white or green spots near the stem, as these will be the sweetest and most flavorful. Size-wise, medium strawberries work best since they’re easier to thread onto skewers and look more proportional with the cake pieces. If you can only find larger berries, that’s totally fine – just know you might need fewer of them, and if they’re on the smaller side, you might need a few extra to fill out your skewers.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• White cake mix: The recipe suggests shortcake or angel food cake as alternatives, and both work great. You can also make homemade pound cake or biscuits if you prefer a from-scratch approach. Just cut whatever cake you use into bite-sized cubes.
• Strawberries: While strawberries are classic for shortcake, you can mix things up with other berries like raspberries, blackberries, or blueberries. Just make sure they’re firm enough to stay on the skewers.
• Vanilla candy coating: If you can’t find vanilla candy coating, white chocolate chips work as a substitute. Melt them with a teaspoon of coconut oil or shortening to help with drizzling consistency.
• Skewers: Wooden skewers, bamboo skewers, or even decorative cocktail picks all work fine here. If using wooden skewers, you might want to cut them down to a more manageable size for serving.

Watch Out for These Mistakes While Making

The biggest mistake when assembling these skewers is using cake that’s too warm or fresh from the oven, which will crumble and fall apart when you try to skewer it – let your cake cool completely and even chill it in the fridge for easier handling.

Another common error is cutting your cake cubes too small or unevenly, so aim for consistent 1.5-inch squares that will stay secure on the skewer and balance nicely with the strawberries.

When melting the vanilla candy coating, avoid overheating it or adding any liquid, as this can cause it to seize up and become grainy instead of smooth and drizzle-able.

Finally, make sure to use sturdy wooden or metal skewers and thread your ingredients gently but firmly, starting with a strawberry on the bottom to anchor everything in place.

What to Serve With Strawberry Shortcake Skewers?

These skewers are pretty much a complete dessert on their own, but they’re perfect for serving at parties, picnics, or summer barbecues alongside other finger foods. I love setting them out on a platter with fresh whipped cream or vanilla ice cream on the side for dipping – it takes them to the next level. They also pair really well with lemonade, iced tea, or even champagne if you’re hosting a brunch or celebration. If you want to make a full dessert spread, try adding some chocolate-covered fruit or mini cheesecakes to give your guests more options.

Storage Instructions

Store: These skewers are best enjoyed the same day you make them, but you can keep them in the fridge for up to 24 hours if needed. Just place them in a single layer on a plate or tray and cover loosely with plastic wrap. The cake might absorb some moisture from the strawberries over time, so they’re really at their peak when fresh.

Make Ahead: You can definitely prep parts of this ahead to save time. Bake the cake cubes a day or two early and store them in an airtight container at room temperature. Wash and dry your strawberries the night before and keep them in the fridge. Then just assemble the skewers and drizzle with the candy coating right before serving for the best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 20-25 g
• Fat: 40-50 g
• Carbohydrates: 470-520 g

Ingredients

For the skewers:

• 15.25 oz white cake mix (I always use Betty Crocker Super Moist)
• 48 medium strawberries (stems removed and patted dry)
• 16 wooden skewers (soaked in water)
• 16 fresh mint leaves (for optional layering)

For the coating:

• 6 cubes vanilla almond bark
• 1/2 teaspoon coconut oil (for a smoother melt)

Step 1: Prepare the Cake Base

• 15.25 oz white cake mix

Preheat your oven to the temperature specified on the cake mix box.

Prepare and bake the white cake according to package directions in a standard 9×13 inch baking pan.

Once baked, allow the cake to cool completely at room temperature—this is crucial so it doesn’t crumble when cutting.

Once cooled, cut the cake into approximately 1.5 inch cubes; you’ll need about 32 cubes total (2 per skewer for 16 skewers).

Step 2: Prepare the Strawberries and Skewers

• 48 medium strawberries
• 16 wooden skewers

While the cake cools, soak the wooden skewers in water for at least 30 minutes to prevent burning.

Remove the stems from all 48 strawberries and pat them completely dry with paper towels—dry berries will hold better on the skewers and won’t make the cake soggy.

This prep work can be done while the cake is baking or cooling.

Step 3: Assemble the Skewers

• cake cubes from Step 1
• prepared strawberries from Step 2
• 16 wooden skewers from Step 2
• 16 fresh mint leaves

Take one soaked skewer and begin threading ingredients in this order: strawberry, cake cube, strawberry, mint leaf (if using), strawberry, cake cube, strawberry.

This creates a balanced, visually appealing pattern with the cake cubes nestled between the berries for support.

Repeat until all 16 skewers are assembled.

I like to lay them flat on a parchment-lined baking sheet as I go—this keeps them organized and makes the next step easier.

Step 4: Melt and Drizzle the Vanilla Coating

• 6 cubes vanilla almond bark
• 1/2 teaspoon coconut oil

Add the 6 cubes of vanilla almond bark and the coconut oil to a microwave-safe bowl.

Microwave in 30-second intervals, stirring between each interval, until completely smooth and melted—the coconut oil helps create a thinner, smoother consistency that drizzles beautifully without clumping.

Transfer the melted coating to a small squeeze bottle or use a spoon to drizzle it decoratively over each assembled skewer.

I find that working quickly while the coating is still warm gives the best coverage and shine.

Step 5: Chill and Set

Place the assembled and drizzled skewers in the refrigerator for 30 minutes to allow the almond bark coating to set completely.

This prevents the coating from smudging and ensures it has a nice snap when bitten into.

Serve chilled or at room temperature depending on your preference.

Vanilla Strawberry Shortcake Skewers

Delicious Vanilla Strawberry Shortcake Skewers recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 16 skewers

Calories: 2350

Ingredients Method

Ingredients

  

For the skewers:

• 15.25 oz white cake mix (I always use Betty Crocker Super Moist)
• 48 medium strawberries (stems removed and patted dry)
• 16 wooden skewers (soaked in water)
• 16 fresh mint leaves (for optional layering)

For the coating:

• 6 cubes vanilla almond bark
• 1/2 teaspoon coconut oil (for a smoother melt)

Method

 

1. Preheat your oven to the temperature specified on the cake mix box. Prepare and bake the white cake according to package directions in a standard 9x13 inch baking pan. Once baked, allow the cake to cool completely at room temperature—this is crucial so it doesn't crumble when cutting. Once cooled, cut the cake into approximately 1.5 inch cubes; you'll need about 32 cubes total (2 per skewer for 16 skewers).
2. While the cake cools, soak the wooden skewers in water for at least 30 minutes to prevent burning. Remove the stems from all 48 strawberries and pat them completely dry with paper towels—dry berries will hold better on the skewers and won't make the cake soggy. This prep work can be done while the cake is baking or cooling.
3. Take one soaked skewer and begin threading ingredients in this order: strawberry, cake cube, strawberry, mint leaf (if using), strawberry, cake cube, strawberry. This creates a balanced, visually appealing pattern with the cake cubes nestled between the berries for support. Repeat until all 16 skewers are assembled. I like to lay them flat on a parchment-lined baking sheet as I go—this keeps them organized and makes the next step easier.
4. Add the 6 cubes of vanilla almond bark and the coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until completely smooth and melted—the coconut oil helps create a thinner, smoother consistency that drizzles beautifully without clumping. Transfer the melted coating to a small squeeze bottle or use a spoon to drizzle it decoratively over each assembled skewer. I find that working quickly while the coating is still warm gives the best coverage and shine.
5. Place the assembled and drizzled skewers in the refrigerator for 30 minutes to allow the almond bark coating to set completely. This prevents the coating from smudging and ensures it has a nice snap when bitten into. Serve chilled or at room temperature depending on your preference.