Grilled Strawberry Shortcakes

• 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

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

1. Preheat the Cuisinart® Compact Grill Centro, fitted with the Grill plate, to Medium.
2. While the grill is preheating, put the strawberries into a medium mixing bowl with sugar, salt and mint; toss to combine.
3. 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.
4. 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.
5. 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.
6. To assemble: Top the grilled pound cake with the whipped cream and then finish with the strawberries.