Strawberry Shortcake Kabobs

Recipe submitted by: Amy Pickett

Recipe courtesy of:

Too cute to pass up! Made with pre-made biscuit dough, super easy.
cook 1 can of biscuit dough makes 20 skewers

What's in it


Biscuit Rounds:

1 can of Grand's biscuits

1 egg white

1 tablespoon water

sugar for sprinkling

20 large strawberries, 2 slices per strawberry


2 cups heavy cream

½ jar marshmallow fluff

3 tbsp sugar

How to cook it


  • Roll out one piece of refrigerated biscuit dough to about a 5 inch circle and cut into 1 1/2 inch circles. Each one should give you 7 circles. Make sure you use your handy-dandy homemade circle cutter.
  • Place the biscuit circles on a cookie sheet covered with parchment paper. Whisk together the egg white and water. Brush each biscuit with egg wash and sprinkle with sugar.
  • The biscuits are done when they’re a nice golden brown, about 10 minutes. Once finished transfer them to a cooling rack to cool completely before constructing skewers.
  • To prepare the strawberries, first wash and dry all the berries. Cut the tops off. Then the small end. Then slice in half, giving you two strawberry circles. I stacked them together on a plate keeping each of the two pieces together, so it would look more uniform when putting them on a skewer.
  • To make the cream: In a stand mixer with a whisk attachment, combine the heavy cream and sugar and beat until firm peaks form. Add half a jar of marshmallow fluff until just combined.
  • I cut my skewers down in size to about 6 inches so they would look nicer but this is a choice. Now just start layering with the biscuit, whipped cream, strawberry, whipped cream, biscuit, whipped cream, strawberry, whipped cream, biscuit. (See pic.)