Strawberry Shortcake Kabobs

🧂 Ingredients

1 Preheat oven to 350F.
2 On a lightly floured surface, roll each biscuit into approximately a 10cm
{4-inch} circle. Using a small circle cookie cutter {4cm or 1 1/2 inch}, cut out
3 circles from each biscuit round. If you don't have a cookie cutter, just look
for something round around the same size that you can use. {I used the lid from
a Slim Fast drink!}
3 Place the small circles on a parchment lined cookie sheet. Whisk together the
egg white and water, then brush the mixture onto each biscuit and sprinkle with
granulated sugar.
4 Bake at 350 degrees for 5 minutes. Remove from oven and lightly press down the
tops with a spatula. Flip them over. This makes both sides flat so it's easier
to assemble the shortcake stacks. Continue baking for an additional 4-5 minutes.
Transfer to a cooling rack and let them cool before constructing the skewers.
5 Slice the strawberries horizontally into three pieces. Place a shortcake round
on a platter, layer on a piece of strawberry and continue alternating until you
have three layers of each {the smallest part of the strawberry should be on
top}. Add the skewer to secure. {NOTE: If you prefer, you can skewer the bottom
shortcake and just continue to add the pieces on the skewer as you go.} Sprinkle
with icing sugar.
6 Eat as is, or place on a plate or in a bowl for serving. Top with desired
toppings such as whipped cream, additional strawberries, or a light drizzle of
maple syrup.