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.

Ingredients:

• 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

Method:

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.

Tagged as: grill, kebab, strawberries

About the Author: Malcolm Bedell

My first memories of cooking start in Maine at six years old, when I wore a yellow rainslicker to avoid getting spattered by the bacon I was frying in a skillet. My interest in both Mexican cooking and recreating classic New England dishes from scratch developed while living in Mexico, on a steady diet of pork and habanero peppers. You can see more of my writing and photography online on Serious Eats, the Huffington Post, BlogHer, and Foodista, as well as in print for Downeast, Indulge, and Cigar Snob magazines.