Preheat your oven according to the cake mix box. Line a cookie sheet with parchment paper.

Whisk together the cake mix, eggs, orange juice, and oil until smooth.

Pour the batter onto the prepared cookie sheet, spreading it evenly into a thin layer.

Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.

Let it cool completely.

In a large bowl, whip the topping until stiff peaks form.

In a separate bowl, whisk together the coffee creamer, pureed frozen strawberries, confectioners’ sugar, and instant vanilla pudding.

Mix until smooth and starting to thicken.

Gently fold in the 16 ounces of whipped topping.

Mix the crushed graham crackers and melted margarine together. Press this mixture firmly into the bottom of a second parchment-lined cookie sheet.

Spread the strawberry ice cream mixture evenly over the graham cracker crust.

Place the entire cookie sheet flat in the freezer for four to six hours, or until completely frozen solid.

In a blender or food processor, combine the 16 ounces thawed strawberries, confectioners’ sugar, and vanilla extract.

Blend until completely smooth.

Cover and chill in the fridge until ready to serve.

Working quickly while everything is cold, use your round cookie cutter to punch out identical-sized circles from both the cooled white cake sheet and the ice cream sheet.

Take a skewer and slide on the components, alternating in order: a slice of frozen ice cream, a slice of cake, a strawberry round, and repeat (ice cream, cake, strawberry) until the skewer is beautifully filled.

Place the assembled kebabs back onto a tray in the freezer for 15–20 minutes to ensure the ice cream stays completely firm before serving.

Pour a little of the strawberry sauce onto the base of your serving plate or shallow dessert bowl.

Place the frozen strawberry shortcake kebab right over the top of the strawberry sauce and serve immediately.