Why You’ll Love Easy Mini Strawberry Shortcake Skewers Recipe

It’s quick and simple: using a cake mix and basic pantry staples cuts down prep time and effort.
The skewers look gorgeous — alternating cake cubes and strawberries makes for a dessert that’s almost too pretty to eat.
It’s flexible: you can customize with different fruits or chocolate types, and even get kids involved in assembling the skewers.
The flavor is classic: soft sweet cake meets fresh, slightly tart berries, finished with creamy white chocolate — a nostalgic dessert done with ease.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

strawberries
white cake mix
Greek vanilla yogurt
egg whites
water
white chocolate chips
skewers

Directions

Preheat your oven to 350 °F (about 175 °C). Grease a 9×13 inch cake pan. In a large bowl, combine the white cake mix, Greek vanilla yogurt, egg whites, and water until the batter is smooth (a few small lumps are okay).
Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before cutting.
While the cake cools, wash the strawberries thoroughly, pat them dry, and remove the green leafy stems. If strawberries are large, cut them in half so they’re similar in size to the cake cubes.
Once the cake is fully cooled, cut it into approximately 2‑inch cubes. Thread the skewers by alternating pieces of cake and strawberries — you can use three or four per skewer, depending on how long you want them. Arrange them on a platter.
Place the white chocolate chips in a microwave‑safe bowl. Heat in the microwave for about two minutes, stirring every 30 seconds, until fully melted and smooth. Transfer the melted chocolate into a piping bag (or a plastic bag with a tiny snip in one corner) and drizzle the chocolate over the assembled skewers.
Refrigerate the skewers for 15 to 20 minutes to let the chocolate set. Once set, they’re ready to serve.

Servings and timing

Makes approximately 12–16 skewers. Total time: about 1 hour 10 minutes (including bake time and cooling).

Variations

Substitute or add other fruits (like blueberries, banana slices, or chunks of peach) for more color and flavor.
Use a different cake flavor — for instance lemon, yellow, or chocolate cake — for a twist on the classic shortcake vibe.
Instead of white chocolate, drizzle with melted dark or milk chocolate for a richer finish.
For a lighter take, swap the white chocolate drizzle with a dusting of powdered sugar or a drizzle of fruit compote.

Storage/Reheating

Store any leftover skewers in a single layer in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to two days, though the cake may absorb moisture from the strawberries and soften. For best texture and taste, enjoy them the same day.

FAQs

Can I use homemade cake instead of a cake mix?

Yes — if you have a favorite white or vanilla cake recipe, you can absolutely use that. Just make sure the cake is sturdy enough to hold its shape when you cut it into cubes. A pound cake works especially well.

What kind of skewers are best to use?

Regular bamboo or metal skewers both work fine. Six‑inch skewers are a good size for individual portions. Since you’re not grilling these skewers, bamboo skewers do not need soaking.

My white chocolate seized up and became grainy. How can I avoid that?

White chocolate can be finicky — if it overheats or if there’s water present, it can seize. Use a dry, clean bowl and utensils, heat in short intervals (stirring often), and avoid any water contact.

Can I prepare parts of this dessert in advance?

Yes. You can bake and cube the cake a day ahead. You can also wash and hull the strawberries in advance. For best presentation, it’s recommended to assemble the skewers just before serving so the cake doesn’t get soggy.

How do I choose the best strawberries for this recipe?

Look for strawberries that are bright red, firm, and free of soft spots or bruises. The freshness of the berries really affects the final taste — fresh, juicy berries make the dessert stand out.

Can I use frozen strawberries instead of fresh?

Fresh strawberries are strongly recommended. Frozen strawberries release too much liquid when thawed, which can make the cake soggy and the skewers unstable.

What if I don’t have white chocolate chips?

You can use dark or milk chocolate instead, or even skip the chocolate altogether and lightly dust the skewers with powdered sugar for a simpler, lighter dessert.

Can I add whipped cream or frosting instead of chocolate drizzle?

Yes — you could serve the skewers with a dollop of whipped cream alongside, or even spread a thin layer of frosting between cake and strawberries before skewering for a richer dessert.

Are these skewers suitable for a party or gathering?

Absolutely. Their visual appeal, ease of eating, and shareable format make them perfect for parties, potlucks, picnics, or casual get‑togethers.

What if I want a gluten-free version?

You could try using a gluten-free cake mix (or homemade gluten-free cake) that holds together well. Be sure it’s sturdy enough to cut into cubes without crumbling — dense cakes like pound cake tend to work best.

Conclusion

These mini strawberry shortcake skewers offer a delightful blend of simplicity, flavor, and presentation — transforming a classic dessert into a fun, shareable treat. Whether you’re hosting a gathering or just craving something sweet and fresh, this recipe delivers. The soft cake, juicy strawberries, and sweet chocolate drizzle are a timeless trio that’s easy to make and hard not to love. Give them a try and enjoy every bite.