Grilled Pound Cake with Berries |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The toasty flavor of lightly grilled pound cake makes it the perfect accompaniment for summertime berries. Lemon-kissed whipping cream is a delightful finishing touch. Ingredients:
1 cup sliced fresh strawberries |
1 cup fresh raspberries |
1 cup fresh blueberries |
5 tablespoons sugar, divided |
1 tablespoon minced fresh mint |
1 cup heavy whipping cream |
1 tablespoon lemon juice |
1 teaspoon grated lemon peel |
3 tablespoons butter, softened |
6 slices pound cake (about 1 inch thick) |
Directions:
1. In a large bowl, combine the strawberries, raspberries, blueberries, 2 tablespoons sugar and mint; set aside.
2. In a small bowl, beat cream until it begins to thicken. Beat in remaining sugar. Add lemon juice and peel; beat until soft peaks form. Cover and refrigerate until serving.
3. Spread butter over both sides of cake slices. Grill, uncovered, over indirect medium heat for 1-2 minutes on each side or until light golden brown. Serve with berry mixture and whipped cream. Yield: 6 servings.
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