Berry Shortcake Skewers Recipe

Strawberries: Fresh, hulled, and halved, these add a juicy sweetness to the skewers.

Blueberries: These small, sweet berries provide a burst of flavor and color.

Raspberries: Soft and slightly tart, they complement the other berries perfectly.

Pound cake: Cut into 1-inch cubes, this cake adds a rich, buttery element to the skewers.

Whipped cream: Served on the side for dipping, it adds a creamy texture and sweetness.

To enhance the flavor of your pound cake, lightly toast the cubes in a preheated oven at 350°F for about 5 minutes before threading them onto the skewers. This will give them a delightful crispiness that pairs perfectly with the fresh berries and whipped cream.

• hulled and halved strawberries - Substitute with sliced peaches: Peaches offer a similar sweetness and juiciness, making them a great alternative for a summer twist.

• blueberries - Substitute with blackberries: Blackberries provide a similar texture and a slightly tart flavor that complements the other fruits.

• raspberries - Substitute with red grapes: Red grapes, when halved, offer a similar burst of sweetness and juiciness.

• pound cake - Substitute with angel food cake: Angel food cake is lighter and airier, providing a different texture while still being able to hold up on skewers.

• whipped cream - Substitute with Greek yogurt: Greek yogurt adds a tangy flavor and creamy texture, making it a healthier alternative to whipped cream.

• To keep your berry shortcake skewers fresh and delicious, store them in an airtight container. This will help maintain the berries' juiciness and the pound cake's softness.

• Place a layer of parchment paper between each layer of skewers to prevent them from sticking together. This is especially useful if you plan to stack them.

• Store the container in the refrigerator if you plan to consume the skewers within 1-2 days. The cool temperature will keep the berries fresh and the whipped cream from melting.

• For longer storage, consider freezing the skewers. Wrap each skewer individually in plastic wrap to protect them from freezer burn and to keep the pound cake from drying out.

• Place the wrapped skewers in a single layer on a baking sheet and freeze until solid. This step ensures that the skewers freeze evenly and maintain their shape.

• Once frozen, transfer the skewers to a freezer-safe bag or container. Label the container with the date to keep track of freshness.

• When ready to enjoy, thaw the skewers in the refrigerator for a few hours. Avoid thawing at room temperature to prevent the berries from becoming mushy.

• Serve the skewers with freshly whipped cream for the best texture and flavor. If you prefer, you can also prepare a quick berry sauce by blending some extra berries with a touch of sugar to drizzle over the skewers.

• Preheat your oven to 350°F (175°C). Arrange the skewers on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes, just until the pound cake is slightly toasted and the berries are warmed through.

• For a quicker method, use a microwave. Place the skewers on a microwave-safe plate. Heat on medium power for 30-45 seconds. Be cautious not to overheat, as the berries can become mushy.

• If you have an air fryer, preheat it to 320°F (160°C). Place the skewers in the basket in a single layer. Heat for 3-4 minutes, checking halfway through to ensure even warming.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the skewers in the skillet and warm each side for about 1-2 minutes, turning occasionally to avoid burning the pound cake.

• To maintain the freshness of the whipped cream, serve it cold on the side rather than reheating it. If it has lost its texture, whip it again briefly before serving.

• Skewers: used to thread the strawberries, blueberries, raspberries, and pound cake cubes together.

• Cutting board: provides a safe and stable surface for cutting the pound cake into 1-inch cubes.

• Knife: essential for cutting the pound cake into uniform cubes.

• Mixing bowl: can be used to hold the hulled and halved strawberries, blueberries, and raspberries before threading them onto the skewers.

• Serving platter: ideal for arranging the completed berry shortcake skewers for presentation.

• Whisk: useful if you need to whip the cream to the desired consistency before serving.

• Measuring cup: ensures you have the correct amount of whipped cream for serving.

Prepare ingredients ahead: Wash and hull the strawberries, blueberries, and raspberries in advance. Cut the pound cake into cubes and store everything in the fridge until ready to assemble.

Use pre-made pound cake: Save time by purchasing a pre-made pound cake from the store instead of baking one from scratch.

Assemble in batches: Prepare multiple skewers at once to streamline the process, especially if serving a large group.

Whipped cream shortcut: Use store-bought whipped cream to save time, or whip your own in advance and keep it chilled.