Very Berry Shortcake Kabobs

Ingredients:

• 2 tablespoons powdered sugar

• 2 cups Basket & Bushel Raspberries, divided

• 1 cup Basket & Bushel Strawberries

• 1 cup Basket & Bushel Blackberries

• 1 cup Basket & Bushel Blueberries

• 1 (11-ounce) pound cake, cut into 1 1/2-inch cubes

• Whipped cream for serving

Method:

1. Make raspberry sauce by combining 1 cup raspberries with powdered sugar in a blender or food processor.

2. Thread berries and pound cake onto 6-inch skewers, alternating between fruit and cake.

3. Serve skewers immediately with raspberry sauce and whipped cream for dipping.