Grilled pound cake with strawberries and cream

By Mary Berg
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Grilled pound cake with strawberries and cream

This grilled pound cake looks extravagant, but is actually quick and easy to make, topped with strawberries, cream and optionally plated with your choice of chocolate shavings or mint.

SERVES
6
TOTAL TIME

Ingredients

  • 1 cup whipping cream, well chilled
  • 3 tablespoons powdered sugar
  • ¼ vanilla bean, scraped (or ¾ teaspoon vanilla extract)
  • 6 slices store bought pound cake (I like lemon or vanilla)
  • 3 tablespoons unsalted butter, room temperature
  • 454 grams strawberries, washed and trimmed
  • Chocolate or mint, for plating, optional

Directions

  1. In a medium bowl, whip together the whipping cream, powdered sugar, and vanilla just until stiff peaks form. Set aside in the fridge until ready to plate.
  2. Preheat half of your grill to medium/high heat and spread each side of the pound cake slices with a little bit of room temperature butter. When the grill is preheated, grill the cake until lightly browned and grilled.
  3. Meanwhile, skewer rows of strawberries onto bamboo skewers and place them over indirect heat (the other side of your grill). Allow the strawberries to soften and absorb some of that lovely smoke, carefully turning them occasionally so that they do not burn, for about five to seven minutes.
  4. When the berries and cake are done, plate each slice topped with some of those grilled strawberries and a good dollop of the vanilla whipped cream. If you’re feeling fancy, feel free to shave some chocolate over top or add a sprig of mint for some colour.

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