Summertime lends itself to easy cooking that doesn’t make you sweat. And while wintertime dessert plates might feature warm and spicy dishes like pumpkin pie or apple streudel, summer dictates something light, fresh, and cool.
Last night we made something new! Using a Sara Lee frozen pound cake, fresh berries and whipped cream, FishPapa and I created an easy and elegant dessert perfect for summer. I say “FishPapa and I” because we grilled the pound cake! (And I like help when I’m dealing with the grill.) It was an interesting twist on Strawberry Shortcake. And one that keeps you from heating up your kitchen.
Grilled Lemon Poundcake with Strawberries and Cream
1 cup whipping cream
1 Tablespoon sugar
1/4 cup sugar
1/4 cup lemon juice
1/4 cup water
1 family size poundcake, like Sara Lee’s, cut into slices 1-inch thick
1 pound strawberries, washed, hulls removed, sliced
In large mixing bowl, whip cream with an electric mixer. (I use the Kitchenaid.) Sprinkle in sugar and continue whipping until soft peaks form. Refrigerate until ready to use. In small saucepan combine sugar, lemon juice, and water. Bring to a boil and simmer for three minutes, until sugar is completely dissolved. Place pound cake slices on medium hot grill and brush with lemon syrup. Flip and brush the other side. Grill until lightly toasted. Serve with whipped cream and berries.
What’s a fun summer dessert that you like to make? Share it with us.
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