Cooking with Kids: Strawberry Poundcake Kabobs Fun and Easy Recipe
Make Cooking Fun and Educational: Strawberry Poundcake Kabobs
These kabobs are easy to create ahead of time with your kids, plus they can practice many math skills. They also make great “take-alongs” for a picnic or outing; simply place in a container and go. Your children will take pride in delivering these colorful, tasty kabobs. To friends or family for Memorial Day or the Fourth of July.
Kitchen Appliances & Tools Needed: Strawberry Poundcake Kabobs
skewer, knife, strainer, baking pan, mixing Bowl, fork, and microwave.
To learn how to make recipe
- 2 packages of strawberries
- 1 Pound cake (baked, family size)
- Almond Bark Vanilla flavored coating
- Blue colored sprinkles or (Red, white and Blue)
Prep and directions: Strawberry Poundcake Kabobs
Clean and Cut stems off of strawberries and halve them (if needed) in order to create uniform sizes.
Tip: Using the cleaned and cut strawberries, organize them into rows of three. Line up three similar sized strawberries together in each row. By planning this step out in advance, it will make it easier for children to follow the pattern of alternating between adding one strawberry and then a piece of pound cake to the skewer.
Cut shortcake into 2-inch cubes.
Use Skewer to poke hole in the center of pound cake square to help child skewer pound cake correctly.
Take skewer and alternate strawberries and shortcake cubes (I like to do three each per stick).
Tip: We used a premade pound cake and cut into thirds (lengthwise) and then cut each of those pieces in half and then cut those halves into 2-inch cubes. Tip-Parent: to help the child find the center of the pound cake, poke a small hole in the center of the individual pieces of cubed pound cake (a visual reminder of where skewer goes) during assembly of the kabobs.
Melt 3 to 4 squares of almond bark in microwave according to directions on package.
Once bark is melted, add about 1-tsp of coconut oil and stir until it is all smooth and clear and then drizzle over the top of kabobs. Note: The coconut oil will make the coating easier to drizzle. Line a baking pan with parchment paper.
Tip: After each kabob is assembled on a skewer, place it on the baking sheet for the next step of drizzling coating.
Sprinkle Blue sprinkles on top of kabobs and vanilla coating drizzles.
Eat! Talk! Enjoy!
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