Friday, June 6, 2014

Grilled Pound Cake with Berries

1 cup sliced fresh strawberries
1 cup fresh raspberries
1 cup fresh blueberries
5 tablespoons sugar, divided
1 cup heavy whipping cream
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoon butter, softened
6 slices pound cake (about 1 inch thick)

1. In a large bowl, combine the strawberries, raspberries, blueberries and 2 tablespoons sugar. Set aside.
2. In a small bowl, beat the whipping cream until it begins to thicken. Beat in remaining sugar. Add the lemon juice and zest; 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 berries and whipped cream.

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