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Strawberry Shortcake Kabobs

4

39 min

Strawberry Shortcake Kabobs

Strawberry Shortcake Kabobs Photo 1

Time

39 min

Serving

12 persons

Calories

109

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
We've found the most simple, easy, fun, and low-cal summertime dessert! This sweet treat is traditionally high in fat, but the skinny swaps ensure a healthier take. The kabobs make for a clean, easy presentation and double as super simple portion control!

Ingredients

  • ½ cups white whole-wheat flour: 1 piece
  • white sugar: 1 Tbsp
  • baking soda: 1 tsp
  • salt: 0.25 tsp
  • unsalted butter: 2 Tbsp (cold)
  • low-fat buttermilk: 0.75 cup
  • unsweetened applesauce: 2 Tbsp
  • bamboo skewers: 12 piece (6 inch)
  • quart fresh strawberries, hulled and halved horizontally: 1 piece
  • low-fat frozen whipped topping (such as Cool Whip® Lite): 0.75 cup (thawed, optional)

Metric Conversion

Stages of cooking

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  1. Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or spray with cooking spray.
    Strawberry Shortcake Kabobs Photo 2
  2. Mix flour, sugar, baking soda, and salt together in a bowl; cut in cold butter using a pastry blender or your hands until crumbly.
    Strawberry Shortcake Kabobs Photo 3
  3. Stir buttermilk and applesauce together in a separate bowl; pour into the flour mixture until dough comes together and is sticky. Using 2 spoons, drop dough into about 1/2 tablespoon-size mounds onto the prepared baking sheet, making 36 total mounds.
    Strawberry Shortcake Kabobs Photo 4
  4. Bake in the preheated oven until the bottoms are slightly browned, 4 to 5 minutes. Cool biscuits.
    Strawberry Shortcake Kabobs Photo 5
  5. Thread 3 biscuits onto each skewer, alternating with 3 strawberries halves, until all the ingredients are used. Top each skewer with whipped topping.
    Strawberry Shortcake Kabobs Photo 6

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