Berry Kabobs with Lemon Glaze
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Berry Kabobs with Lemon Glaze

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If you’re looking for a simple summer dessert that’s perfect for a picnic, BBQ, Memorial Day or Fourth of July Party, then Berry Kabobs with Lemon Glaze is for you!

Bonus that it’s super easy, no-cook, it’s on the lighter side (as far as desserts go), and it’s absolutely gorgeous, refreshing, and delicious!

I used these mini kabob skewers, but you could also use toothpicks, you may not be able to get as much fruit with toothpicks.

But you’ll have more to serve so it will be just fine.

Click below to order them from Amazon

How to Make Berry Kabobs with Lemon Glaze

Just a little bit of cutting is all the prep work involved.

Slice the strawberries in half and cut the pound cake into cubes.

Then just assemble the kabobs. The kids could even help with this part.

My kids always love helping me in the kitchen.

Berry Kabobs with Lemon Glaze
Berry Kabobs with Lemon Glaze

To make the glaze for these berry kabobs just whisk together powdered sugar and the juice of about half a lemon.

Start with half and see if you need to add more.

Some lemons are juicier than others.

You want it to be drizzle-able (yes, I make up words 🙂 ), but not too thin.

Berry Kabobs with Lemon Glaze

Drizzle the glaze over top of these gorgeous berry kabobs and refrigerate until ready to serve!

For such a simple dish, this one really bring that WOW factor 🙂

Berry Kabobs with Lemon Glaze

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Berry Kabobs with Lemon Glaze

A light and refreshing dessert, perfect for Fourth of July or Memorial Day!

Course Dessert
Cuisine American
Keyword berry, Berry Syrup, Blueberry, Dessert, Kabob, Lemon, pound cake
Prep Time 15 minutes
Cook Time 1 minute
Servings 8
Calories 148 kcal
Author Cheri Renee

Ingredients

  • 1 pint strawberries
  • 1 pint blueberries
  • 1 pound cake
  • 1 cup powdered sugar
  • juice of 1/2 to 3/4 of a lemon
  • mini kabob skewers or toothpicks

Instructions

  1. Cut the strawberries in half and cut the pound cake into cubes. Put blueberries, strawberries, and pound cake onto the mini kabob skewers or toothpicks. Place on a baking sheet or serving plate.

  2. Whisk together the powdered sugar and lemon juice. Start with the juice of one half of a lemon and add more juice if needed. It should be just thin enough to drizzle. If it becomes too thin, add more powdered sugar.

  3. Drizzle the glaze over top of the kabobs. Keep refrigerated until ready to serve.
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