Master Easy Dessert Kabobs With This Toasted Marshmallow Secret

When the grill is going, the kids are running through the sprinkler, and everyone is circling the picnic table, I want dessert to feel just as fun as the main event. Dessert kabobs do exactly that, handheld desserts that look festive without trapping you in the kitchen.

These aren’t just fruit on a stick. My little “chef’s secret” is a toasted marshmallow and sea salt finish that turns a simple skewer into something you’d happily see at a summer potluck, berry-fresh, velvety, and just grown-up enough.

Why You Will Love This Recipe

Toasted marshmallow magic: I toast the marshmallow after it’s already on the bamboo skewers, so you get that s’mores aroma and a lightly crisp shell that helps anchor the fruit.

Sweet meets salt: A tiny pinch of Maldon-style sea salt on the white chocolate drizzle gives a salted-caramel effect, so the bite tastes balanced instead of cloying.

BBQ-proof and party-pretty: Golden marshmallows, glossy drizzle, and ruby strawberries look like a bakery display, but you can eat them with one hand while holding a lemonade in the other.

More exciting than the usual stick snack: It’s the glow-up version of classic fruit kabobs, with cake cubes and that toasted finish making it feel like a real dessert.

Ingredients and Substitutions

This is a simple, from-scratch sheet cake base with strawberries, marshmallows, and a white chocolate finish. Each piece plays a role, structure from the cake, freshness from fruit, and that torch-kissed aroma on top.

Ingredients

• 1/2 cup butter softened
• 1 cup granulate sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 1 pint jumbo strawberries sliced widthwise (discarding the tips and tops)
• 1 bag jumbo marshmallow
• 1 cup white chocolate morsels melted according to package directions.
• 6 inch skewers

Ingredient Notes & Substitutions

White chocolate morsels: Higher-quality morsels melt smoother and give a cleaner drizzle that sets with a nice snap, instead of turning thick and grainy.

Cake base: This homemade sheet cake is intentionally sturdy for skewering, but store-bought pound cake also works when you need a shortcut for a crowd.

Tropical twist: When I want a beachy vibe, I swap the fruit portion to pineapple or mango and keep the toasted marshmallow for that caramelized perfume.

Brownie variation: Dense brownies behave beautifully on a skewer, especially if you chill them first, the texture stays tight and fudgy.

New York style cheesecake: Store-bought New York style cheesecake can be cut into small triangles, then skewered gently so it doesn’t split under pressure.

How to make dessert kabobs

Mix the cake batter

1. Heat your oven to 350 F, so it’s fully ready when the batter is done.
2. Line a 9 x13 pan with greased parchment paper, letting a little overhang act like handles later.
3. In a large bowl, cream the butter and granulate sugar until it looks pale and fluffy, like soft frosting, and you can smell that sweet, buttery warmth.
4. Add the eggs one at a time, beating well after each, the mixture should look glossy and smooth before the next egg goes in.
5. Fold in the vanilla extract gently, keeping all that air you just built.
6. Add the flour, baking powder, salt and milk, then mix just until the batter turns velvety and uniform, with no dry pockets hiding at the bottom.
7. Spread the batter evenly into the prepared pan, smoothing the top so it bakes into nice, even cubes.

Bake, cool, and cube

Bake for 18-20 minutes, until the edges are golden and the center looks set, not wet or jiggly. Let the cake cool completely, then lift it out and cut into 1.5 inch cubes, wiping the knife with a warm, damp cloth between cuts for clean, bakery-sharp edges.

Skewer, toast, drizzle, and chill

1. Thread the skewers starting with the marshmallow, cake, and strawberry, then repeat the pattern so every bite has that “berry and cream” rhythm.
2. Lightly toast the marshmallows with a kitchen torch while they’re on the skewer, aiming for golden brown blisters and a sweet, campfire-like aroma without burning.
3. Place the finished skewers on a pan lined with parchment paper, then drizzle with the melted white chocolate morsels melted according to package directions.
4. While the chocolate is still wet, add a tiny pinch of sea salt to each kabob, it should disappear into the drizzle, not crunch like a pretzel.
5. Store in the fridge so the drizzle sets neatly and the kabobs feel crisp and clean to pick up.
6. When ready to serve, let them sit at room temperature for a few minutes, so the cake loses its chill and the flavors bloom.

Secrets for Gourmet Perfection

Acidulation for fruit that stays pretty: If you add bananas or apples, a quick bath of water with lemon juice keeps them from browning, and it also gives a brighter, fresher finish on the tongue.

Transport without heartbreak: For BBQ travel, I use a flat airtight container with parchment layers between rows, so nothing gets squashed and the white chocolate drizzle stays intact.

Skewer selection matters: 6-inch bamboo skewers are my favorite because they grip gently and feel light in the hand, while metal skewers can be heavy and slide ingredients around.

If you love strawberries at parties, the strawberry brownie trifle is another crowd-pleaser with big payoff. It uses that same berry-rich flavor, but in a spoonable, make-ahead format.

Pro Tips & Troubleshooting

Pro Tips

• Flash-freeze cake cubes for 15-20 minutes before skewering, it firms them up so they don’t crumble under pressure.
• Dry washed fruit thoroughly with paper towels, because moisture makes cake soggy and marshmallows slippery.
• Use a sharp, thin knife and clean it often, warm and damp between cuts keeps cubes neat.
• Use jumbo blueberries or blackberries as stoppers, they help prevent sliding on the skewer.
• Keep the torch moving while toasting, you want golden blistering, not bitter burn marks.

Common Mistakes to Avoid

• Using airy cakes like angel food, they’re too fragile and can collapse on the skewer.
• Pushing the skewer too aggressively through dense pieces, gentle pressure prevents splitting.
• Assembling too far in advance, after 4-6 hours fruit juices can soften cake and dissolve marshmallows.
• Drizzling chocolate before the marshmallow is toasted, the heat can melt the drizzle and make a mess.

Serving & Storage

Presentation Ideas

For a party platter, I like to stand the kabobs upright in a halved watermelon, it looks summery and keeps them from smearing. A foil-covered foam block works too when you need something lightweight for a buffet table.

A bowl of strawberry cheesecake mousse makes a luxurious dip alongside the skewers. It turns dessert kabobs into a build-your-own moment without adding extra fuss.

When guests want extra indulgence, a warm chocolate ganache dip station feels interactive and celebratory, especially for kids. I keep napkins nearby because toasted marshmallow plus ganache is joyfully sticky.

Storage and Make-Ahead Guidelines

You can bake the cake a day ahead and keep it covered once fully cool, then cube it right before skewering for the cleanest edges. Wash and slice the strawberries ahead too, but dry them well and store them on paper towels.

Once assembled, keep the kabobs refrigerated and serve within 4-6 hours for the best texture. Freezing fully assembled dessert kabobs is not my favorite, the fruit texture suffers when thawed, but you can freeze the plain cake cubes if needed.

For a rough nutrition snapshot, one skewer varies by cube size and drizzle, but expect a dessert-style portion. Strawberries add freshness and some nutrients, and the USDA’s nutritional data is a helpful reference for the fruit portion.

The Ultimate Party Treat

The best bite is strawberry first, then soft cake, then that smoky-sweet toasted marshmallow, finished with salt-kissed white chocolate. It tastes nostalgic and polished at the same time, the kind of dessert that disappears fast at a potluck.

If you play with it, keep the pattern and the toast-and-salt finish, that’s the whole spell. Once you get the feel, you’ll start inventing your own “signature skewer” for every cookout.

Frequently Asked Questions

How do I prevent the cake from crumbling when I put it on the skewer?

Use a dense cake, pound cake style works best, and chill the cake for about 20 minutes before cutting and skewering. A sharp thin blade and gentle pressure keep those cubes clean and sturdy.

Can I make these dessert kabobs ahead of time?

You can bake the cake and prep the fruit in advance, but I assemble no more than 4-6 hours before serving. Any longer and the fruit juices can soften the cake and make the marshmallows sticky.

How do I keep bananas or apples from turning brown on the stick?

Toss the cut fruit in a mix of 1 cup water and 1 tablespoon lemon juice before skewering, then pat dry. If bananas are your party mood, the banana split dessert is another fun way to keep them front and center.

What kind of skewers are best for dessert kabobs?

6-inch bamboo skewers are ideal because they’re sturdy, light, and easy to handle for grab-and-go snacking. Metal skewers can feel heavy and can make soft ingredients slide around.