Prepare the Biscuit Cubes: In a large bowl, whisk together flour, baking powder, sugar, and salt.

Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gently stir in the milk until just combined; do not overmix.

Turn the dough out onto a lightly floured surface and pat into a 3/4-inch thick rectangle. Use a sharp knife to cut the dough into 1-inch uniform cubes. Place cubes on a baking sheet lined with parchment paper.

Bake the biscuit cubes at 425°F (220°C) for 10-12 minutes, or until lightly golden brown. Let cool completely on a wire rack. (Alternatively, you can use store-bought pound cake cut into cubes).

Assemble the Kabobs: Thread the cooled biscuit cubes and halved strawberries onto the skewers, alternating between biscuit (2 pieces) and strawberry (2 pieces) until the skewer is full.

To serve, lightly dip or brush one side of the assembled kabob into the thawed whipped topping, or serve the topping on the side for dipping. Dust lightly with confectioners' sugar right before serving.