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The recipes and photography for this post were provided by local blogger, Abby Thome of The Thome Home.
Angel food cake + strawberries + scratch made whipped cream = summer dessert heaven.
During hot summer days, the last thing you want to do is to turn on your oven to whip up a treat for your family or guests. These Strawberry Kabobs are so simple even a 3-year-old could put them together on their own! You can switch out the angel food cake for Heinen’s pound cake (which you can find at the bakery)! OR if you are doing this for a brunch gathering, little donut holes will be darling!
For the whipped cream, you can use cool whip, Reddi Whip, or if you have 5 minutes you can make it from scratch. Don’t stress it either way, just try to give these delicious strawberry treats something to sink into!
To make whipped cream at home:
- Place a medium size bowl in the freezer 20 minutes prior – a cold bowl will help the cream whip up quicker!
- Take 1 1/2 cups of whipping cream, 1 heaping Tablespoon of powdered sugar, and 1 teaspoon of vanilla extract.
- With a whisk, or handheld mixer whip that bad boy up until it forms a luscious, thick cream. It takes about 5 minutes (max!) Beware, one you make this from scratch, any store bought whipped cream will not do the job anymore!
- Throw these on a giant platter for a party, or just whip up a few for your family to enjoy after a BBQ!
Get creative with your kabobs! Dunk half of the strawberries in dark chocolate, let set, and skewer once hardened. Use different fruit – blueberries, pineapple or watermelon would be so good! Can you even imagine a S’mores themed kabob? Marshmallow and angel food cake, drizzled with dark chocolate and graham cracker crumbs?!? OH MY GOSH. Excuse me while I run to the pantry to see if I have everything to make that version!