Blueberry and Strawberry Shortcake Kabobs

By srumbel

Blueberry and Strawberry Shortcake Kabobs are the perfect summer treat! Easy to make, delicious to eat, and sure to fun addition to your Patriotic celebration!
from centercutcook.com

Ingredients

• CAKE INGREDIENTS
• 2 2/3 cup all purpose flour
• 2 cups sugar
• 2 tsp baking soda
• 1 stick butter
• 1/2 cup coconut oil (or vegetable oil)
• 1 cup water
• 2 eggs
• 2 tsp vanilla
• 2/3 cup buttermilk
• KABOB INGREDIENTS
• 1 lb strawberries
• 2 cups blueberries
• GLAZE INGREDIENTS
• 1 tbsp butter
• 1 cup powdered sugar
• 1-2 tbsp milk
• Juice of 1 lemon

Preparation

Step 1

Begin by preheating your oven to 350 degrees.
In a large bowl, mix together flour, sugar, and baking powder. Set aside. Meanwhile, heat water, oil and butter in a medium saucepan until ingredients are melted and hot. Mix together wet ingredients with dry.
In a smaller bowl, whisk eggs, vanilla, and buttermilk. Slowly incorporate into cake batter, using an electric mixer (do not over mix).
Lightly grease a jelly roll pan. Alternatively, use 1 9×13 pan and 1 8×8 pan, diving the batter between the two pans. Bake cake at 350 degrees for 20-25 minutes or until firm and edges are lightly browned. Set aside to cool.
Begin to make your kabobs. Rinse and dry the fruit. Remove stem from the strawberries (if they are really big, cut in half).
Make the glaze by melting the butter, whisking in powdered sugar, and finishing off with milk and lemon juice. Continue to whisk until smooth.
Cut the cake into small 1 – 1.5 inch squares. Make your own pattern of cake, strawberries, and blueberries. Drizzle the glaze with a spoon. Let sit until the glaze stiffens.
Kabobs can hold in the fridge for up to 2 days. Serve chilled or at room temperature.

Servings: 20 kabobs