This simple, joyful dessert started as a way to make a childhood favorite portable and party-ready. I first made these kabobs for a neighborhood block party when I wanted something easy to eat while standing and chatting. Turning soft shortcake into uniform two-inch cubes and alternating them with bright red strawberries felt like the perfect solution. The contrast of pillowy cake, juicy berries, and a glossy white chocolate drizzle creates the nostalgic flavors of strawberry shortcake in a fun, handheld format that everyone — from toddlers to grandparents — can enjoy.

I discovered how transformative a boxed white cake mix can be when given a small twist: swapping some of the oil for Greek vanilla yogurt produces a moister crumb and a subtle tang that plays beautifully against the fruit. Baking the cake in a 9x13 pan yields a sturdy yet soft shortcake that cuts cleanly into cubes. For finishing, a simple melt-and-drizzle with white chocolate chips keeps things elegant without extra fuss. These skewers travel well, chill beautifully, and are endlessly customizable, which explains why they became my go-to for summer cookouts and last-minute dessert needs.

Ingredients

• White cake mix (1 box): Choose a good-quality white cake mix such as Pillsbury or Duncan Hines for consistent rise and vanilla flavor. Using the box instructions with a slight texture tweak produces even, sliceable shortcake.
• Greek vanilla yogurt (3/4 cup): Replacing a portion of fat with yogurt adds moisture and a subtle tang that balances the sweetness; Fage or Chobani work well.
• Egg whites (2): Using the whites keeps the cake lighter in color and slightly fluffier—separate them from whole eggs if you prefer a cleaner white crumb.
• Water (1 1/3 cups): Follow the cake-mix directions as a baseline; this slightly increased liquid yields a tender interior without weakening the structure needed for cubes.
• Fresh strawberries (2 boxes / about 2 pounds): Look for firm, bright red berries—Hood River or California strawberries are often flavorful. Remove stems and halve or quarter for uniform pieces.
• White chocolate chips (1 bag, ~12 oz): Ghirardelli or Nestle white chocolate chips melt smoothly for drizzling; if you like, use almond bark for a glossier finish.
• Wooden skewers (24–26): Soak if using for grilling; for this recipe plain skewers are fine. Choose 8-inch skewers for comfortable handling.

Instructions

Prepare the batter: Preheat the oven to 350°F. In a large mixing bowl, combine the white cake mix, 3/4 cup Greek vanilla yogurt, 2 egg whites, and 1 1/3 cups water. Whisk until smooth and free of lumps—about 1 to 2 minutes. The batter should be pourable but not watery; if too thick, add a tablespoon of water at a time. Bake the shortcake: Grease a 9x13-inch baking pan generously or line it with parchment. Pour the batter evenly into the pan and smooth the top with a spatula. Bake at 350°F for 20–25 minutes, or until a toothpick inserted in the center comes out clean. If your oven runs hot, begin checking at 18 minutes. Let the cake cool completely in the pan for at least 30 minutes before turning out to prevent crumbling. Prepare strawberries: While the cake cools, remove stems from strawberries and cut larger berries into halves or quarters so all pieces are uniform. Aim for berries roughly the same width as the cake cubes—about 2 inches—so skewers sit balanced and neat. Cube the shortcake: Once fully cool, turn the cake out onto a cutting board and trim edges if desired. Use a sharp serrated knife to cut the cake into 2-inch cubes. Keep cubes as even as possible for consistent presentation and assembly speed. Assemble kabobs: Thread the skewers, alternating 3–4 strawberries and 3–4 shortcake cubes per stick. I typically start and end with a strawberry for a pretty finish. Press gently so the cake and berries sit snugly but don’t compress the cake. Melt and drizzle chocolate: Place white chocolate chips in a microwave-safe glass bowl. Microwave on medium power for 30 seconds, stir, then microwave in 30-second bursts, stirring each time, until fully melted—about 1½–2 minutes total. Transfer melted chocolate to a large resealable plastic bag, snip a tiny corner, and drizzle over the kabobs. Chill briefly in the fridge to set the chocolate.

Storage Tips

To maintain texture, store finished kabobs in a single layer on a tray or in a shallow airtight container in the refrigerator for up to 48 hours. If stacking is necessary, separate layers with parchment paper to prevent sticking. For longer storage, assemble skewers without the chocolate, flash-freeze them on a baking sheet until firm (about 1 hour), then transfer to freezer bags for up to one month. When ready to serve, thaw in the refrigerator and drizzle with freshly melted white chocolate to restore that glossy finish.

Ingredient Substitutions

If you want to reduce dairy, use a dairy-free vanilla yogurt and dairy-free white chocolate chips or coating; these swaps change mouthfeel slightly but keep the same general flavor profile. For a richer shortcake, replace the 3/4 cup yogurt with 1/2 cup sour cream and 1/4 cup milk—this increases tenderness and richness. To make the skewers more tart, use a lemon-flavored Greek yogurt or add 1 teaspoon lemon zest to the batter. For a whole-grain twist, try a white-wheat cake mix; note the crumb will be denser and the color slightly darker.

Serving Suggestions

Present kabobs on a long wooden board or tiered platter for an elegant buffet display. Garnish with fresh mint sprigs or edible flowers for color contrast. These are lovely alongside a bowl of sweetened mascarpone or vanilla bean whipped cream for dipping. For a brunch spread, pair with sparkling rosé or a chilled lemonade; for a kid-friendly table, offer small cups of chocolate and caramel sauce for dipping. Portion by offering one skewer per person as a light dessert or two skewers for a generous serving.

Seasonal Adaptations

In summer, lean on small, intensely flavored local strawberries; in late spring when berries are at their best, add a handful of halved raspberries for contrast. For autumn or winter gatherings, substitute roasted pears or poached apples in place of strawberries and replace white chocolate with a warm caramel drizzle. During spring holidays, dye the drizzle pastel shades using a tiny drop of food coloring in the melted white chocolate for a festive look.

Meal Prep Tips

To prep for a large event, bake the cake a day ahead and cool completely in the pan. Store covered at room temperature for up to 24 hours to retain moisture, then cube on the day of serving. Hull and cut strawberries in the morning, then refrigerate in a single layer on paper towels to absorb excess moisture. Melt the chocolate right before serving for the best glossy finish, or melt and refrigerate in a squeeze bottle for quick application. Keep extra skewers and foil handy for transport and last-minute assembly on-site.

Success Stories

I once brought a platter of these kabobs to a summer block party where the host had requested a portable dessert. They were a hit: a neighbor told me they reminded her of county fair shortcakes, and another guest swore they were the best bite of the evening. At a family pool party, my cousin served them as an alternative to birthday cake and the kids loved choosing how many cubes to eat. Those small celebrations cemented this version as my party standby.

Whether you make these for a crowd or a cozy dessert night, the combination of moist vanilla shortcake, bright strawberries, and sweet white chocolate makes them a memorable, crowd-pleasing treat. Try the variations and share your favorite twist—this is one of those recipes that invites creativity and always brings smiles.