Desserts
Grilled Strawberry Shortcakes
10
Grilled Strawberry Shortcakes
10
A great dessert for the summer months and it only takes 15 minutes.
Nutritional information per serving:Calories 208 (57% from fat)
carb. 21g
pro. 2g
fat 13g
sat. fat 8g
chol. 97mg
sod. 154mg
calc. 27mg
fiber 1g
carb. 21g
pro. 2g
fat 13g
sat. fat 8g
chol. 97mg
sod. 154mg
calc. 27mg
fiber 1g
Ingredients
- 1lb strawberries, hulled and halved
- 1teaspoon granulated sugar
- pinch sea salt
- 1 teaspoon chopped fresh mint
- 1 cake (about 11 ounces), cut into 10 slices
- 2 tablespoon unsalted butter, softened
- ½cup heavy cream, chilled
- ½ teaspoon granulated sugar
Preparation
- Preheat the Cuisinart® Compact Grill Centro, fitted with the Grill plate, to Medium.
- While the grill is preheating, put the strawberries into a medium mixing bowl with sugar, salt and mint; toss to combine.
- Once the grill has preheated, for about 10 minutes, spoon the strawberry mixture onto the Grill plate. Cook, tossing occasionally, for about 2 minutes, until softened and fragrant. Remove and reserve, removing as much of the sugar off of the Grill plate as possible.
- While the strawberries are cooking, brush the pound cake with the softened butter. Place on the hot Grill plate and cook about 1½ to 2 minutes per side, until medium grill marks are achieved.
- While the pound cake is grilling, prepare the whipped cream. Put the cream and sugar into a chilled mixing bowl. Using a Cuisinart® Hand Mixer, whip the cream to medium-stiff peaks. Reserve.
- To assemble: Top the grilled pound cake with the whipped cream and then finish with the strawberries.
