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Irresistible Grilled Pound Cake with Macerated Strawberries and Cream

grilled pound cake with macerated strawberries and cream - featured image
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A quick and easy summer dessert featuring grilled pound cake with smoky caramelization, topped with juicy macerated strawberries and lightly whipped cream.

Ingredients

Scale
  • 1 store-bought or homemade pound cake loaf, about 12 ounces (340 grams), sliced into 1-inch thick pieces
  • 2 cups (300 grams) fresh, ripe strawberries, hulled and sliced
  • 2 tablespoons granulated sugar (adjust to taste)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup (240 ml) heavy whipping cream, chilled
  • Optional garnish: fresh mint leaves or a dusting of powdered sugar

Instructions

  1. Macerate the Strawberries (10 minutes): In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently to coat. Let the mixture sit at room temperature for about 10 minutes until the berries release their juices.
  2. Whip the Cream (5-7 minutes): While the strawberries macerate, pour the chilled heavy cream into a chilled bowl. Add the vanilla extract. Using an electric mixer or whisk, beat the cream until soft peaks form. Be careful not to overwhip.
  3. Prepare the Grill (5 minutes): Preheat your grill or grill pan to medium-high heat (about 375°F or 190°C). Lightly oil the grill grates with a high-smoke point oil like canola or grapeseed oil to prevent sticking.
  4. Grill the Pound Cake (4-6 minutes): Place the pound cake slices on the grill. Cook undisturbed for 2-3 minutes until grill marks appear and the cake is warm. Flip carefully and grill the other side for another 2-3 minutes until edges are golden and crispy.
  5. Assemble the Dessert: Transfer grilled pound cake slices to serving plates. Spoon a generous amount of macerated strawberries with syrup over the top. Add a dollop of whipped cream on the side or directly on the cake. Garnish with fresh mint leaves or powdered sugar if desired.
  6. Serve Immediately: Enjoy while the cake is warm and the cream is cool for the best contrast.

Notes

Use a dense, buttery pound cake for best grilling results. Lightly oil grill grates and cake slices to prevent sticking. Watch grill temperature closely to avoid burning. Assemble and serve immediately for best texture and flavor. For dairy-free option, substitute heavy cream with whipped coconut cream. Strawberries can be swapped with other berries. Store leftovers separately and reheat cake gently.

Nutrition

Keywords: grilled pound cake, macerated strawberries, whipped cream, summer dessert, easy dessert, grilled dessert, pound cake recipe

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