These berry shortcake skewers are a delightful and easy-to-make treat that combines the fresh flavors of strawberries, blueberries, and raspberries with the sweet, buttery goodness of pound cake. Perfect for summer gatherings or a quick dessert, these skewers are sure to impress your guests.
While most of the ingredients for this recipe are commonly found in any kitchen, you may need to pick up a pound cake if you don't have one on hand. Additionally, make sure to get fresh berries for the best flavor. The whipped cream can be store-bought or homemade, depending on your preference.
Ingredients For Berry Shortcake Skewers
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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
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How to Store / Freeze This Recipe
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.
How to Reheat Leftovers
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.
Best Tools for This Recipe
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.
How to Save Time on Making This Recipe
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.
Berry Shortcake Skewers
Ingredients
Main Ingredients
- 1 pound Strawberries hulled and halved
- 1 pint Blueberries
- 1 pint Raspberries
- 1 pound Pound cake cut into 1-inch cubes
- 1 cup Whipped cream
Instructions
- 1. Thread strawberries, blueberries, raspberries, and pound cake cubes onto skewers.
- 2. Serve with a side of whipped cream for dipping.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Recipe
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