Grilled Strawberry Shortcake
10 to 12 servings
- 1 Classic Pound Cake recipe
- bamboo skewers
- 2 lbs. large strawberries (reserve 1 1/2 cups whole strawberries for syrup)
- 1/4 cup C&H® Granulated Sugar
- whipped cream
- 1 1/4 cups water, divided
- 1 cup strawberries, washed, hulled, sliced
- 1 cup C&H® Granulated Sugar
Prepare cake only part of recipe according to directions; cool.
Soak skewers in water for at least 30 minutes.
Wash and hull strawberries, place into a bowl, sprinkle 1/4 cup sugar onto strawberries; set aside in refrigerator. If making the syrup, slice 1 cup reserved strawberries. Cut cooled pound cake into 2-inch cubes.
Remove skewers from water bath. Begin skewering strawberries and pound cake cubes alternately.
Place skewers onto a well-greased grill grate for 2 minutes on each side on medium heat. Cook longer if desired, being careful not to burn cake.
Serve with whipped cream and strawberry syrup.
In a saucepan, add 1/4 cup of water and 1 cup sliced strawberries. Cook over medium heat, stirring constantly. Bring mixture to a low boil. Pour cooked berries into a strainer over a bowl; use a rubber spatula or the back of a spoon to press the juice out. Set aside the cooked berry mash.
Rinse saucepan; add sugar and remaining water. Cook over medium heat until all sugar has dissolved. Add berry juice to your simple syrup, stirring until well blended. Remove from heat and allow to cool completely. Store syrup in an airtight container in the refrigerator.
If you prefer a chunky sauce, add all of the cooked strawberries to the simple syrup.
Click here for Classic Pound Cake recipe.