Preheat your oven to 350°F (175°C).

On a floured surface, roll out each piece of refrigerated biscuit dough into a 5-inch circle and cut into seven 1½-inch rounds.

Place the biscuit rounds on a greased cookie sheet. Whisk together the egg and water to create an egg wash and brush the tops of each biscuit round generously.

Bake the biscuits for 12-14 minutes or until they turn golden brown, then transfer to a cooling rack.

Assemble the kabobs by layering a biscuit, sliced strawberries, and Cool Whip on a skewer, repeating layers until finished.

Serve chilled or at room temperature on a platter.