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.