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Grilled Pound Cake with Berries

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. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

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 zest
  • 3 tablespoons butter, softened
  • 6 slices pound cake (about 1 inch thick)

Directions

  • In a large bowl, combine the strawberries, raspberries, blueberries, 2 tablespoons sugar and mint; set aside.
  • In a small bowl, beat cream until it begins to thicken. Beat in remaining sugar. Add lemon juice and zest; beat until soft peaks form. Cover and refrigerate until serving.
  • 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.
Nutrition Facts
1 piece: 377 calories, 27g fat (16g saturated fat), 136mg cholesterol, 193mg sodium, 34g carbohydrate (24g sugars, 3g fiber), 3g protein.

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