GRILLED STRAWBERRY SHORTCAKE
Strawberry shortcake is a quintessential summertime dessert. The next time you prepare this delicious treat, try grilling the strawberries and the pound cake. Rolling the strawberries in sugar and grilling them, caramelizes the strawberries and creates a yummy glaze. Spoon them over slices of grilled pound cake and the dessert...
Provided by Kitchen Crew
Categories Fruit Desserts
Time 30m
Number Of Ingredients 6
Steps:
- 1. Slice the tops and tips off of the strawberries.
- 2. Soak strawberries in coconut water for 10 minutes. Soak wooden skewers in tap water for 10 minutes.
- 3. Slice pound cake loaf into 8 slices.
- 4. Heat a grill pan on medium heat for a few minutes. Spray with coconut cooking spray.
- 5. Place 4 slices of pound cake on the grill. Cook for 2 - 3 minutes or until it has toasted grill marks (grill in batches as not to crowd the grill pan).
- 6. Flip and grill the other side for 2 to 3 minutes or until it has grill marks. Repeat and grill the other 4 slices.
- 7. Turn off the grill and carefully wipe the crumbs off the grill.
- 8. Put 6 strawberries on each skewer and roll the skewer in sugar.
- 9. Heat the grill pan, again, for a few minutes and spray with coconut oil spray.
- 10. Set the skewers on the grill pan and grill for 3 to 4 minutes.
- 11. Flip and grill the other side.
- 12. Carefully remove the hot strawberries from the grill pan. Let the skewers sit for a couple of minutes or until they are cool enough to handle.
- 13. Remove the strawberries from the skewers and slice.
- 14. Serve 6 sliced warm strawberries on two slices of toasted pound cake.
- 15. Drizzle with a little of the strawberry glaze.
- 16. Tip: Serve with ice cream or a dollop of cream.
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