Strawberry Caprese Skewers (Printable)

Juicy strawberries and creamy mozzarella layered with basil and balsamic for a fresh, tasty bite.

# What You'll Need:

→ Produce

01 - 12 large fresh strawberries, hulled and halved
02 - 24 fresh basil leaves, washed

→ Dairy

03 - 12 mini mozzarella balls (bocconcini), drained

→ Pantry

04 - 2 tablespoons balsamic vinegar
05 - 1 tablespoon honey
06 - 1 tablespoon extra virgin olive oil
07 - Flaky sea salt to taste
08 - Freshly ground black pepper to taste

→ Equipment

09 - 12 small wooden or bamboo skewers

# How To:

01 - In a small saucepan over medium heat, combine balsamic vinegar and honey. Simmer gently while stirring for 3 to 5 minutes until slightly thickened and syrupy. Remove from heat and allow to cool completely.
02 - Thread one strawberry half onto each skewer, followed by a basil leaf, a mozzarella ball, another basil leaf, and finish with the second strawberry half.
03 - Arrange the skewers on a serving platter. Drizzle with olive oil and the cooled balsamic reduction.
04 - Sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately.

# Expert Tips:

01 -
  • They look so stunning that people assume you spent hours in the kitchen, even though you didn't.
  • The sweet-tangy balsamic hits at exactly the moment when strawberry and basil would feel too simple on their own.
  • Zero cooking skills required, just your hands and a little patience threading skewers.
02 -
  • Don't make the balsamic reduction too early—it thickens even more as it cools and can turn into a candy-like blob.
  • The moment you assemble these, the strawberry juice begins seeping into everything around it, which is actually beautiful but also means they're best eaten within 20 minutes of assembly.
03 -
  • Buy strawberries a day before assembly so they're at peak ripeness—unripe strawberries taste like disappointment on a stick.
  • If your balsamic is very sharp or vinegary tasting, add an extra teaspoon of honey to the reduction for balance.
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