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Strawberry Shortcake Kabobs

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  0 reviews
  • 20 min prep time
  • 35 min total time
  • 6 ingredients
  • 20 servings
  • Pinterest
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  • Save
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Easy to prep and serve, these five-ingredient shortcake kabobs are great for picnics, BBQs or even an after-dinner dessert!

Kimberly Killebrew
April 22, 2015

Ingredients

20
strawberries, washed and stems removed, sliced into 1/4 inch thick slices
1
can Pillsbury™ Grands!™ biscuits
1
egg white mixed with a tablespoon of water
Sugar for sprinkling
1
8-ounce container frozen whipped topping, thawed
20
skewers, cut to size

Steps

  • 1 Preheat the oven to 350°F.
  • 2 Lightly flour a work surface and roll out a biscuit into a 5-inch circle. Use a 1 1/2 inch biscuit cutter and cut out 7 circles from each biscuit. Place them on a nonstick cookie sheet and repeat for remaining biscuits.
  • 3 Brush each biscuit round with egg white and sprinkle with sugar. Bake for 10-13 minutes or until very lightly golden. Let cool completely.
  • 4 To assemble: Pierce a biscuit with the skewer, put a small dollop of whipped topping on top of the biscuit, add a slice of strawberry, add another biscuit followed by another dollop of whipped topping and slice of strawberry. End with another biscuit on top. Repeat for remaining kabobs.
  • 1 Preheat the oven to 350°F.
  • 2 Lightly flour a work surface and roll out a biscuit into a 5-inch circle. Use a 1 1/2 inch biscuit cutter and cut out 7 circles from each biscuit. Place them on a nonstick cookie sheet and repeat for remaining biscuits.
  • 3 Brush each biscuit round with egg white and sprinkle with sugar. Bake for 10-13 minutes or until very lightly golden. Let cool completely.
  • 4 To assemble: Pierce a biscuit with the skewer, put a small dollop of whipped topping on top of the biscuit, add a slice of strawberry, add another biscuit followed by another dollop of whipped topping and slice of strawberry. End with another biscuit on top. Repeat for remaining kabobs.
 

Nutrition Information

No nutrition information available for this recipe
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