Ingredients:

  • 12 oz densely textured pound cake
  • 1 lb fresh strawberries, hulled
  • 24 large marshmallows
  • 3 tbsp honey
  • 1 tsp lemon zest
  • 1/2 tsp vanilla bean paste
  • 1 pinch flaky sea salt
  • 1/2 cup white chocolate melting wafers

Instructions:

  1. Slice the 12 oz pound cake into 1 inch cubes. Note: Keep them uniform so the skewers sit flat on the platter.
  2. Hull the 1 lb of strawberries, keeping them whole for the best structural support.
  3. In a small bowl, combine 3 tbsp honey, 1 tsp lemon zest, 1/2 tsp vanilla bean paste, and a pinch of flaky salt.
  4. Slide a cube of cake onto the bottom of the skewer, about 2 inches from the end.
  5. Follow with a marshmallow, then a strawberry, then another marshmallow.
  6. Finish with one last cube of cake to lock everything in place.
  7. Using a pastry brush, lightly coat the cake and fruit with the honey mixture. Wait until the honey looks glossy and absorbed before moving to the next step.
  8. Heat the 1/2 cup white chocolate wafers in 20 second bursts in the microwave until silky and completely fluid.
  9. Using a piping bag or spoon, zig zag the chocolate over the skewers in a fast, steady motion.
  10. Let the skewers sit for 5 minutes until the chocolate is matte and firm to the touch.