Preheat your oven to 350°F (175°C) to ensure even baking.

Roll out each piece of refrigerated biscuit dough into a 5-inch circle.

Cut out 7 smaller circles (about 1.5 inches) from the rolled biscuit dough using a cookie cutter.

Place the biscuit circles onto a baking sheet lined with parchment paper.

Whisk together the egg and 1 tablespoon of water to create an egg wash. Brush this mixture over each biscuit circle and sprinkle a light dusting of white sugar on top.

Bake for 12 to 14 minutes until puffed and lightly browned.

Transfer the biscuits to a cooling rack and allow them to cool completely.

On each skewer, start with a biscuit, add a fresh strawberry, followed by a spoonful of Cool Whip. Repeat this layering until you've added a third biscuit on top.

Arrange your finished kabobs on a decorative platter.