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Grilled Pound Cake with Berries

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
6 ServingsPrep/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.
© Taste of Home 2013

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Grilled Pound Cake with Berries (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013