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Grilled Strawberry Shortcake Kebabs

Iain Bagwell
Total time 32 mins
Yield Serves 8
You'll need 32 bamboo skewers (each 8 in.); there's no need to soak them before they go on the grill, because they won't char with such a short cooking time.


  • 1/2 cup whipping cream
  • 1/2 cup crème fraîche
  • 2 tablespoons packed dark brown sugar
  • Zest of 1/2 lemon
  • 1 angel food cake (1 lb.)
  • 32 strawberries (2 lbs.), preferably about 1 1/2 in. wide, hulled to create a V-shaped hollow
  • 6 tablespoons strawberry jam

Nutrition Information

  • calories 302
  • caloriesfromfat 35 %
  • protein 4 g
  • fat 12 g
  • satfat 7.1 g
  • carbohydrate 47 g
  • fiber 2.8 g
  • sodium 326 mg
  • cholesterol 33 mg

How to Make It

  1. Beat whipping cream, crème fraîche, sugar, and zest in a bowl with a mixer until thick enough to hold a soft shape. Chill.

  2. Cut cake into parallel slices 1 1/2 in. wide, then cut slices into 32 chunks, each 1 1/2 in. Save remaining cake for other uses.

  3. Heat grill to medium-low (300° to 350°). Put strawberries in a large bowl. Microwave jam in a glass measuring cup until bubbling, about 30 seconds. Using a pastry brush, dab hulled insides of berries with jam, then brush remaining jam over berries and turn gently to coat all over.

  4. Hold a pair of bamboo skewers so they're slightly separated and thread a chunk of cake onto them, then a berry crosswise, then another chunk of cake and another berry. Repeat to make 15 more kebabs.

  5. Grill kebabs, covered, turning once with tongs, until grill marks appear, 3 to 4 minutes; cake should release from grate when it's toasted, but if not, nudge with tip of tongs. Serve with cream mixture.

  6. Make ahead: Through step 4 up to 2 hours, covered and chilled.

  7. Note: Nutritional analysis is per serving.