Strawberry Shortcake Kabobs

(4 – 8 servings)


  • 1/2 (15-ounce) angel food cake or pound cake, cut into pieces 1 1/4 inches thick
  • 1 pound large fresh strawberries (about 16), hulled
  • 4 long or 8 short wooden skewers, soaked 30 minutes


  • 1/4 cup seedless strawberry preserves
  • 1/4 cup SUNNYD Orange Strawberry
  • 1 tablespoon orange liqueur (optional)


  • Vanilla ice cream (optional)
  • Whipped topping (optional)


Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F)

Thread cake pieces and strawberries alternately as desired on skewers, beginning and ending with pound cake

For the glaze, in a small bowl whisk together preserves, SUNNYD and (if desired) liqueur

Gently brush half of the glaze on both sides of each skewer

Grill skewers 2 to 3 minutes per side or just until grill marks appear

Transfer to a serving platter; brush with remaining glaze

Serve skewers with ice cream or whipped topping, if desired