If you are a sucker for strawberry shortcake, be prepared to be blown away by this delicious summer dessert. Grilled buttery pound cake is topped with a homemade roasted strawberry balsamic sauce, ice cream and luxurious whipped cream. The ease of this summertime treat coupled with the complexity of flavors guarantees it to be a new family favorite.
Grilled Summer Strawberry Shortcake
2 pint strawberries, sliced and divided
1 tbsp balsamic vinegar
2 tbsps honey
2 tbsp water
1/4 cup unsalted butter, melted
1 store-bought or homemade pound cake, sliced
1 cup heavy whipping cream
1/8 cup sugar
1 tsp pure vanilla extract
vanilla ice cream
Step 1: Preheat the oven to 400 degrees Fahrenheit.
Step 2: In the bottom of a baking dish whisk together honey, balsamic vinegar and water until the ingredients are well incorporated. Add half of the sliced strawberries and mix until they are well coated.
Step 3: Roast the strawberries for 10 to 12 minutes until they have released their juices and the sauce has become slightly thickened. Remove and let cool slightly before adding the reamining fresh strawberries.
Step 4: Preheat the grill. Brush the melted butter on both sides of the pound cake. Grill the pound cake until golden brown grill marks begin to appear, about 5 minutes.
Step 5: In a chilled mixing bowl, add the cream, sugar and vanilla extract. Whip the cream until stiff peaks form.
Step 6: Assemble the grilled strawberry shortcake. Top the grilled pound cake with a scoop of ice cream, strawberry sauce and freshly whipped cream.