Grilled Strawberry Shortcake Kebabs


The use of wooden barbecue skewers isn’t limited to cooking sad little dried-out chunks of beef and pepper; they can also be used to make simple, delicious grilled desserts. And you don’t even have to pre-soak the wooden skewers, because they are on the grill for such a short amount of time. Our grilled “Strawberry Shortcake” kebabs completely change the character of the classic Summertime dish. As soon as the chunks of angel food cake hit the hot grill, the sugar caramelizes, forming a crunchy shell all around the outside of each piece, similar to a toasted marshmallow. The fresh strawberries react similarly well to a quick grilling, warming and sweetening ever so slightly.

Grilled Strawberry Shortcake Kebabs
Adapted from a recipe in Sunset. Makes 16 kebabs.


  • 1/2 cup whipping cream
  • 1/2 cup sour cream
  • 2 tablespoons packed dark brown sugar
  • Zest of 1 lemon
  • 1 angel food cake (1 lb.)
  • 32 strawberries (2 lbs.), hulled to create a V-shaped hollow
  • 6 tablespoons strawberry jam


  1. Using a mixer, beat whipping cream, sour cream, sugar, and lemon zest until thick enough to hold a shape. Chill in the refrigerator while you prepare kababs.
  2. Cut cake into approximately 32 1.5 inch chunks.
  3. Put strawberries in a large bowl. Warm jam in microwave until bubbling, about 30 seconds. Cover strawberries and toss to coat evenly.
  4. Hold a pair of bamboo skewers so they’re slightly separated and thread a chunk of cake onto them, then a berry crosswise, then another chunk of cake and another berry. Repeat to make 15 more kebabs.
  5. Grill kebabs, covered, until grill marks appear, 2 to 3 minutes. Serve with cream mixture.
Today, Portland area food bloggers are marking the peak of Maine strawberry season with coordinated posts. See how our fellow bloggers are celebrating strawberry season here, here, here, here, here, and here.

Malcolm Bedell

Malcolm is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the taco-centric blog "Eat More Tacos," with writing and photography credits including Serious Eats, Down East, L.A. Weekly, The Guardian, The Huffington Post, and more. His seasonal food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater, and he finds it very silly to be trying to write this in the third person.