This refreshing, summery dessert uses seasonal berries for its fresh burst of flavor. Heck, it’s practically good for you! Enjoy with coffee or tea mid-afternoon, or dazzle guests post-dinner by pairing your cake with vanilla bean ice cream or even a chocolate drizzle. Yum!
Servings: 7
INGREDIENTS
16 oz. store-bought pound cake
4 tbsps. unsalted butter, melted
Canola oil, for brushing
1 qt. fresh strawberries, stemmed and hulled
½ pt. fresh blackberries
½ c. sugar
1 tbsp. lemon juice
2 c. whipped cream, lightly sweetened
ADDITIONAL EQUIPMENT
Grill
8 bamboo skewers, soaked in water for 20 minutes
PREPARATION
Preheat the grill on high heat for 10 minutes.
Slice the pound cake into seven 1-inch slices. Lightly brush both sides of each slice with melted butter. Set aside.
Hold a paper towel in a pair of tongs and dip it in the canola oil. Carefully oil the grill grates. (Or use nonstick spray.)
Thread four strawberries onto each bamboo skewer. Place the skewers on the oiled grates, cover, and grill for 2 minutes on each side without disturbing, until the strawberries have grill marks. Transfer the skewered strawberries to a cutting board and let them cool slightly.
Reduce the grill to medium-high heat.
Cut the strawberries in half lengthwise. Transfer to a large bowl with the blackberries, sugar, and lemon juice and toss to combine. Let the berries macerate.
Arrange the slices of cake on the grates, cover, and grill for 2 minutes each side, until the cake is well-toasted, with grill marks.
Transfer the grilled cake to serving plates and top with a dollop of whipped cream and the macerated berries.
Enjoy!
Recipe by Tasty
