Okay, watch this: you walk into a party holding a platter of these. Heads turn. People ask what they are. You casually say “oh, just strawberry shortcake skewers” and everyone gets excited because… well, they’re really fun to eat!
Cake cubes, juicy berries, a snap of vanilla almond bark, and fresh mint if you’re feeling fancy. Everything good about the classic, no fork required, no plate situation.
They look harder than they actually are. EMBARRASSINGLY easy, actually. Just how we like it.
How to Cut Cake Cubes Without Crumbling
- CHILL the cake 20 minutes before cutting. Cold cake resists crumbling better than room temp.
- Use a long, SERRATED knife (bread knife style). Wipe the blade with a damp paper towel between cuts.
- Press STRAIGHT DOWN with even pressure. No sawing back and forth… that shreds the crumb.
- Aim for 1.5 inch cubes. Uniform pieces thread onto skewers more evenly.
- Patch any crumbled cube by pressing it back together and rolling the edges in leftover crumbs. (chef trick!)
Getting the Almond Bark Drizzle Just Right
Microwave those 6 cubes in 30-SECOND bursts, stirring each time. (Rushing this = lumpy disaster.)
The 1/2 teaspoon of coconut oil is NOT optional…. it thins the coating for clean drizzling. Skip it and you’re chiseling chocolate off skewers.
Work FAST while warm. Cold bark sits on top like cement.
A squeeze bottle gives you control, a spoon works for that rustic look. Drizzle quick, serve soon!
How Far Ahead Can You Make These?
- BAKE THE CAKE UP TO 2 DAYS AHEAD, stored airtight at room temp. Pre-cut cubes hold their shape like champs.
- ASSEMBLE SKEWERS NO MORE THAN 4-6 HOURS BEFORE SERVING (same day is the move!). Strawberries start weeping and turn the cake soggy fast.
- DRIZZLE THE COATING RIGHT BEFORE CHILLING… sets firm in 30 minutes, stays snappy for hours.
- STORE FINISHED SKEWERS covered in the fridge, max 24 hours. Beyond that, the cake crumb gets sad.
Tips for Keeping Strawberries from Sliding
Dry your strawberries THOROUGHLY…. moisture is the number one sliding culprit. Pat them with paper towels and let them sit for 10 minutes before threading. Wet berries simply will not grip.
Your cake MUST be completely cooled before cubing. Warm cake compresses on the skewer and lets berries slip right off. Firm, room-temp cubes are non-negotiable.
Cut cake cubes slightly LARGER than your strawberry diameter. The cake acts as an anchor on both sides. Thread strawberry-cake-strawberry-cake-strawberry (cake bookends every berry!) and friction does the work for you.
Twist gently as you push ingredients down the skewer (not too hard or you’ll shred the berry). Chill assembled skewers for 15 minutes before serving. Cold cake grips better and berries firm up nicely.
How to Serve These at a Party
- Stand them UP in a tall glass, mason jar, or hollowed-out watermelon half for a DRAMATIC display that doubles as edible centerpiece.
- Assemble NO MORE than 2 hours ahead or the cake dries out. Keep refrigerated until 15 minutes before guests arrive.
- Drizzle the almond bark RIGHT BEFORE serving for maximum shine and snap. (Pre-drizzled = sad, dull coating)
- Pair with PROSECCO, champagne, or sweet iced tea.
- Budget 2-3 skewers per person. They disappear FAST, so always make a double batch.
You May Also Like
- Vanilla Strawberry Shortcake Skewers
- Angel Food Trifle
- Strawberry Icebox Cake
- Sugar Cookie Mini Fruit Pizza
- Vegan Berry Trifle
- Angel Food Flag Cake
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: Bake and Cube Cake
- 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: Prep Berries 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: Thread the Ingredients
- 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 Vanilla Almond Bark
- 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: Refrigerate Until 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
Ingredients
Method
- 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).
- 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.
- 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.
- 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.
- 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.