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Grilled Pound Cake with Berries Recipe

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The toasty flavor of lightly grilled pound cake makes it the perfect accompaniment for summertime berries. Created by our Taste of Home Test Kitchen, lemon-kissed whipping cream is a delightful finishing touch.

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6 Servings
Prep/Total Time: 25 min.

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

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 peel; 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. Yield: 6 servings.

Nutrition Facts: 1 cake slice, 1/3 cup berries and 1/3 cup whipped cream equals 377 calories, 27 g fat (16 g saturated fat), 136 mg cholesterol, 193 mg sodium, 34 g carbohydrate, 3 g fiber, 3 g protein.

Grilled Pound Cake with Berries published in Backyard Living July/August 2006, p65

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