For an extra layer of flavor, try adding a hint of lemon zest to the pound cake batter. If you don't have a grill, you can toast the pound cake slices in a skillet or under the broiler. Consider adding a splash of balsamic vinegar to the strawberries for a more complex flavor profile.
Grilled Strawberry Shortcake with Sweet Cream
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME5 hrs 15 mins
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SERVING8 People
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VIEWS6
Elevate a classic summer dessert with this delightful recipe. Cream cheese pound cake is kissed by the grill's warmth, paired with caramelized, sugary strawberries and a dollop of chilled sweet cream. A symphony of textures and temperatures in every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate87 g
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Cholesterol231 mg
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Fiber3 g
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Protein10 g
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Saturated Fat28 g
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Sodium395 mg
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Sugar58 g
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Fat47 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 325 degrees F and place a rack in the center of the oven. Line a 9x5-inch baking pan with Reynolds Wrap® Non Stick Aluminum Foil and set aside.
02
Step
2 mins
Whisk together flour, baking powder and salt in a medium bowl. Set aside.
03
Step
3 mins
Cream together softened butter and cream cheese in the bowl of an electric stand mixer fitted with a paddle attachment. Stop the mixer occasionally to scrape down the bowl and make sure that the butter and cream cheese are evenly mixed. Add the sugar to the butter and cream cheese mixture, and beat on medium speed until smooth and creamy, about 3 minutes.
04
Step
4 mins
Beat in one egg at a time, mixing for one minute after each addition. Stop the mixer and scrape down the sides of the bowl as necessary. Beat in vanilla extract.
05
Step
1 hrs
Add dry ingredients all at once. Beat on low speed until dry ingredients are completely incorporated. Spoon batter into prepared pan. Bake for 50 to 60 minutes, rotating once or twice during baking. Bake until a skewer inserted in the center comes out clean or with just a few crumbs. Allow cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool to room temperature. Wrap the cooled cake and refrigerate for 4 hours or overnight.
06
Step
1 mins
Slice the chilled pound cake into 8 thick slices.
07
Step
20 mins
Toss the strawberries together with the sugar in a small bowl. Allow to rest at room temperature for 20 minutes.
08
Step
5 mins
Whip the heavy cream with powdered sugar, salt and vanilla until soft peaks form. Set aside.
09
Step
3 mins
Grill the slices of pound cake over a warm, greased grill until golden brown grill marks appear on both sides of cake, flipping once.
10
Step
5 mins
Warm the strawberries on the grill by spooning strawberries among 8 Jumbo Reynolds® Aluminum Foil Baking Cups and warming alongside the pound cake.
11
Step
1 mins
Serve warm pound cake slices with warmed strawberries and sweet cream.
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