Grilled Pound Cake with Macerated Berries & Whipped Cream
Grilled Pound Cake with Balsamic-Macerated Strawberries and Mascarpone Cream is an Italian twist on classic American shortcake. It’s easy, elegant, crazy good and will make you look like a culinary genius!
Directions
-
Add strawberries, balsamic vinegar, sugar, and black pepper to a bowl. Stir to combine. Set aside and let stand for 30 minutes at room temperature or up to 12 hours refrigerated to macerate and extract the juices.
-
Add mascarpone, powdered sugar, and vanilla extract together to the bowl of a stand mixer fitted with a whip. Mix on medium speed until combined and smooth. Add the heavy cream and mix at high speed until stiff and peaks form.
-
Preheat a grill to high. Coat each side of the pound cake slices with softened butter.
-
Grill 1-2 minutes per side or until nicely marked.
-
Serve the strawberries over the cake along with any accumulated juice. Top with a dollop of Mascarpone cream and garnish with mint sprigs.
From Shawnie's class “Summer Grilling: Plank Salmon & Grilled Vegetables with Chimichurri Sauce”
