Desserts
Grilled Strawberry Shortcakes
Makes 6 servings
Grilled Strawberry Shortcakes
Makes 6 servings
Nutritional information per serving:Calories 260 (60% from fat)
carb. 26g
pro. 3g fat 17g
sat. fat 11g
chol. 117mg
sod. 183mg calc. 35mg
fiber 1g
carb. 26g
pro. 3g fat 17g
sat. fat 11g
chol. 117mg
sod. 183mg calc. 35mg
fiber 1g
Ingredients
- ½cup heavy cream, chilled
- 1½ teaspoons granulated sugar, divided
- Pinch sea salt
- ¾pound firm strawberries,
- hulled and halved
- 1teaspoon chopped fresh mint, plus whole
- mint sprigs for garnish
- 6slices pound cake, about ¾ inch thick
- 1½ tablespoons unsalted butter,
- softened
Preparation
- Griddler® Compact position: Flat and closed
Plate side: Grill - 1. Insert the plates on the grill side. Preheat the
Griddler® Compact to Medium.
2. While the grill is preheating, prepare the whipped
cream. Put the cream and ½ teaspoon of sugar
into a chilled mixing bowl. Using a hand mixer,
whip the cream to medium-stiff peaks. Reserve.
3. Put the strawberries into a medium mixing bowl
with remaining teaspoon sugar, salt, and chopped
mint; toss to combine.
4. Once the grill has preheated, open the unit
to extend flat and spoon the strawberry mixture
onto the grill plate. Cook, turning once, about 2
minutes per side, until softened and fragrant.
Remove and reserve, scraping as much of the
sugar off of the grill plate as possible.
5. While the strawberries are cooking, brush the
pound cake with the softened butter. Place on
the lower grill plate, very carefully close the grill,
and cook for 1½ to 2 minutes, until medium grill
marks form.
6. To assemble: Top the grilled pound cake with
the strawberries and juices, a dollop of whipped
cream and a sprig of fresh mint.
