Strawberry Shortcake Kabobs | Valentine’s Day
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Valentine’s Day is coming up, which means it’s time to be extra sweet to your sweetie! This Valentine’s Day celebrates Nick’s and my five year anniversary of our first official date, and at the end of March we’re celebrating five years of love by going to New York City! So for Valentine’s day this year, we are taking it easy to save some money for our NYC excursion – and I’m doing that by making us some inexpensive homemade heart shaped strawberry shortcakes for V-Day.
While I made everything essentially from scratch, you can feel free to use premade shortcakes and whipped cream – but I truly believe that homemade recipes taste better because they are baked with love.
Show your love for your significant other by cutting the strawberries into little heart shapes. The easiest way to do this is to cut off the white top and leaves, then make two diagonial slits on either side of the circle in the center of the strawberry and then remove the small triangle center. You can round the edges of the strawberry if you like, though it looks close enough with just the middle removed!
Once the cake is cooled and cut into heart shapes, and the whipped cream is ready, assemble the strawberries, cake pieces and a dollop of whipped cream onto a bamboo skewer.
If you don’t have skewers and don’t need your dessert to be portable, you can pile the hearts onto a plate with a heaping helping of whipped cream. The sweeter, the better! Serve with a kiss.
P.S. Here’s how you can use up your leftover cake crumbles (recipe coming soon)!
Strawberry Shortcake Kabobs | Valentine’s Day
Equipment
Ingredients
Instructions
- Preheat the oven to 375 F. Mix the cake batter according to the instructions on the box. Line a baking sheet with parchment paper (or a silicone mat) and grease with cooking spray. Spread the cake batter across the sheet in an even layer.
- Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean and the edges are pulling away from the baking sheet. Transfer to a cooling rack and cool completely.
- While the cake cools, cut the strawberries into heart shapes. Do this by cutting off the top 1/4-or-so inch of strawberry (the white part and the leaves). Cut two diagonal slits on either side of the hollow center of the strawberry to remove a wedge and create a heart shape. Round the edges, as desired. Refrigerate.
- In a small mixing bowl, use a hand mixer to whisk together the heavy cream, vanilla and sugar until it has doubled in size and firm peaks are beginning to form. The whipped cream should not fall off a spoon easily.
- When the cake has cooled, cut the cake into heart shaped pieces (if desired – otherwise cut into squares). Assemble the cake, strawberries and dollops of whipped cream onto a bamboo skewer. Chill until ready to serve. Enjoy with a hug and a kiss from your love.
