Grilled Lemon Strawberry Shortcake Kabobs with Coconut Cream

  • Total Time: 1 hours  30 mins
  • Hands-on Time: 1 hours 
  • Makes: 4 servings

Coconut cream completes this sweet, shortcake-centric twist on kabobs.

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  • 1 teaspoon Simply Organic Lemon Flavor 2 fl. oz.
  • 1/2 teaspoon Simply Organic Pure Vanilla Extract 2 fl. oz.
  • 3/4 cup buttermilk (use almond milk for a vegan version)
  • 1 can (15-oz) organic coconut cream, cold
  • Lemon shortcake (recipe above), cut in 2-inch cubes
  • 2-3 teaspoons powdered sugar
  • 1 quart fresh strawberries, hulled and washed
  • 8 teaspoons butter, melted (or substitute grapeseed oil)
  • 4-5 metal or bamboo skewers
  • 2 teaspoons dark rum (optional)
  • Coconut cream (recipe above), to taste
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon Frontier Sea Salt
  • 1/4 cup unsalted butter, softened (use margarine for a vegan version)
  • 1 teaspoon Frontier Baking Soda
  • 1 teaspoon Frontier Lemon Peel
  • 2 teaspoons Frontier Baking Powder


1. Preheat oven to 400 degrees. Grease a 10x10-inch casserole with butter. Set aside.
2. In a large bowl, combine flour, sugar, lemon zest, baking powder, baking soda and salt. With pastry blender or two forks, cut in butter until mixture is size of coarse crumbs.
3. Gently stir in buttermilk and lemon flavor just until mixture forms a soft dough, then gently pat into prepared pan. Bake in preheated oven 20 minutes or until golden and toothpick inserted in center comes out clean. Invert onto a wire rack to cool completely.
4. Meanwhile, make the coconut cream. Invert the can and open from the bottom. Drain off the liquid that has accumulated there and reserve the solid.
5. Place the coconut milk in a mixing bowl and whip until smooth. Add sugar, vanilla flavor or extract and rum, then whip up a little further, to desired consistency. Refrigerate until ready to serve.
6. Preheat your grill for the kabobs. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid. Aim for medium-high heat – if your grill lid has a thermometer built into the lid, it should read about 375 degrees.
7. Arrange the 2-inch shortcake cubes and the berries, alternating between each, onto the skewers until all are used.
8. Brush each side lightly with butter. Place on the grill and allow to just char a little, about 2 minutes per side. Remove and serve immediately with coconut cream on the side, for dipping.

*If using bamboo skewers, soak them in water for 1 hour before use to keep them from burning on the grill.

Reserve the liquid drained off the coconut milk for another use, such as an addition to a smoothie.



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