Strawberry Shortcake or Fruit & Cake Shish-ka-bobs

Looking for an easy, kid & adult friendly, yet distinctive dessert?

I saw this on Pinterest, and wanted to try it. My husband was dubious at best, but commented to me later on that he was surprised and had really enjoyed these fruit and cake shish-ka-bobs.
My kids loved helping make these too.

These are so versatile - you could do just about anything with them and the variations are endless.  For a party or function, these could be served buffet style and guests could skewer them themselves, and chocolate dipping sauce could be served on the side - so many options!



  For strawberry shortcake ke-babs, use an angel food cake, strawberries, white & dark chocolate.

Any cake of your choice (any flavor, store bought or homemade, even brownies or bar cookie chunks)
Strawberries, blueberries, blackberries, raspberries, bananas, pineapple - anything goes
Shish-ka-bob skewers
Melting chocolate or chocolate chips - white, chocolate, butterscotch (whatever you have, or want to use)
1-2 t. Shortening

Cut cake into cubes, approx. 1" x 1.5"
Slice fruit into bite size pieces (if necessary)
Slide cake cubes, and fruit onto skewers in alternating pattern
Place on cooling rack, with cookie sheet or paper below
Place chocolates in small microwaveable bowl, and add shortening
Heat chocolate at 50% power for 1-2 minutes, stirring frequently
Using spoon, (or piping bag) drizzle chocolate over cake and fruit
Repeat with chocolate of alternating color if desired

Strawberries and Cream Cake / Strawberry Shortcake

My husband's favorite dessert is Strawberry Shortcake. While we prefer to use angel food cake, most of the time this is a last minute, thrown together dessert and I don't have time to run to the store.

Here's the simple version we use instead

1 white or yellow cake mix - prepare as directed and bake in either a tube pan, 9" rounds, or a 9x13.


Berries:
30 minutes to an hour before serving, rinse, hull and slice strawberries. Place in a bowl along with 1/2 - 1 c. sugar. Toss to coat and let macerate.

Whipping Cream:
Pour 2 cups whipping cream into mixing bowl, and with electric mixer beat to stiff peaks, while gradually adding 1/4 - 1/2 c. sugar. Add 1/2 t. vanilla.

To assemble:
Cover cake with whipping cream and spoon strawberries and syrup over top.