Strawberry Shortcake Kabobs
Description
Mini shortcake biscuits and strawberries are threaded onto skewers in this sweet and clever strawberry shortcake kabobs recipe.
Ingredients
•
1 1/2 cups white whole-wheat flour
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1 tablespoon white sugar
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1 teaspoon baking soda
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1/4 teaspoon salt
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2 tablespoons cold unsalted butter
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3/4 cup low-fat buttermilk
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2 tablespoons unsweetened applesauce
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12 (6 inch) bamboo skewers
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1 quart fresh strawberries, hulled and halved horizontally
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3/4 cup low-fat frozen whipped topping (such as Cool Whip® Lite), thawed
Directions
1
Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or spray with cooking spray.
2
Mix flour, sugar, baking soda, and salt together in a bowl; cut in cold butter using a pastry blender or your hands until crumbly.
3
Stir buttermilk and applesauce together in a separate bowl; pour into the flour mixture until dough comes together and is sticky. Using 2 spoons, drop dough into about 1/2 tablespoon-size mounds onto the prepared baking sheet, making 36 total mounds.
4
Bake in the preheated oven until the bottoms are slightly browned, 4 to 5 minutes. Cool biscuits.
5
Thread 3 biscuits onto each skewer, alternating with 3 strawberries halves, until all the ingredients are used. Top each skewer with whipped topping.