Grilled Strawberry Shortcake Kebabs

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.

Yield: Serves 8
Total:
Recipe from Sunset

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Recipe Time

Total: 32 Minutes

Nutritional Information

Amount per serving
  • Calories: 302
  • Calories from fat: 35%
  • Protein: 4g
  • Fat: 12g
  • Saturated fat: 7.1g
  • Carbohydrate: 47g
  • Fiber: 2.8g
  • Sodium: 326mg
  • Cholesterol: 33mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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. 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. 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.
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