Grilled Strawberry Shortcake

5 from 1 vote

Slices of buttery pound cake, grilled to perfection, pair beautifully with fresh, juicy strawberries and homemade whipped cream in this grilled strawberry shortcake.

Prep Time15

Cook Time3

Rest Time30

Total Time18

Course: Dessert

Cuisine: American

Servings:

Calories: 264kcal

Author: Allison Ferraro

Equipment

Grill
Electric hand mixer or stand mixer with a whisk attachment

Ingredients

1 pound fresh strawberries, washed, hulled, and sliced
2 Tablespoons granulated sugar
6 slices of pound cake
1 cup heavy whipping cream
3 Tablespoons confectioners' sugar
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Add sliced strawberries to a bowl with the sugar and stir to coat. Set aside until juice begins to pool in the bowl, about 30 minutes.
Preheat your grill to a medium heat (about 350°F/177°C).
Grill the pound cake slices to the desired toasty-ness.* Flip the slices so that they have grill marks on both sides. Place grilled cake slices on a cooling rack and set aside.
Make whipped cream. Add heavy whipping cream, confectioners sugar, and vanilla to a large bowl or the bowl of a stand mixer. Using a handheld electric mixer (or a stand mixer with the whisk attachment), beat the mixture on medium-high speed until it reaches medium peaks.
Put grilled cake slices onto plates and top each with a spoonful of the strawberries, being careful not to include the juice. Top the strawberries with a spoonful of whipped cream.

Notes

Grilled pound cake and whipped cream are both best when fresh, so it's best to make this dessert immediately before serving.

The time needed for grilling will vary by type of grill and temperature. I used a gas grill at a temperature between 350°F to 400°F and grilled the pound cake slices for about a minute and a half on each side. The goal is to add nice grill marks and a bit of toasted texture to the cake slices, so be careful not to overdo it.

Nutrition