Grilled Strawberry Shortcakes

Makes 6 servings

½    cup heavy cream, chilled
1½ teaspoons granulated sugar, divided
      Pinch sea salt
¾   pound firm strawberries,
      hulled and halved
1    teaspoon chopped fresh mint, plus whole
      mint sprigs for garnish
6    slices pound cake, about ¾ inch thick
1½ tablespoons unsalted butter,
      softened

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

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.