Grilled Poundcake with a Strawberry Sauce
@hungrymockingbird
Grilled Pound Cake with Cream Cheese Whipped Topping, Fresh Strawberry Syrup, and Graham Cracker Crumble
RECIPE BELOW!! Ingredients: Strawberry Syrup: - 2 cups fresh strawberries, hulled and chopped - 1 cup granulated sugar - 1/3 cup water - 1/2 tablespoon lemon zest Cream Cheese Whipped Cream: - 8 oz block of cream cheese, softened - 3/4 cup granulated sugar - 1 teaspoon vanilla extract - 1 cup heavy whipping cream Pound Cake: - 1 store-bought pound cake (or any preferred pound cake) - Butter (for brushing) - Turbinado (raw) sugar (optional, for pre-grill sprinkling) Graham Cracker Crumble: - 4-6 graham crackers Garnish: - Lemon zest - Mint Instructions: Prepare the Strawberry Syrup: In a medium saucepan, combine chopped strawberries, sugar, water, and lemon zest. Simmer over low to medium heat for 10-15 minutes, stirring occasionally, until the strawberries break down and the mixture thickens. Strain the syrup through a fine mesh sieve into a bowl to remove seeds and pulp. Set aside to cool. Make the Cream Cheese Whipped Cream: In a mixing bowl with an electric hand mixer or in the bowl of a stand mixer, whip the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and continue to whip until combined. Gradually pour in the heavy whipping cream while continuing to whip. Whip until the mixture is light, fluffy, and well combined. Set aside. Grill the Pound Cake: Preheat your grill to medium heat. Slice the pound cake into 1 to 2-inch thick slices. Brush both sides of each slice with melted butter.Sprinkle one side of each slice with turbinado sugar, if using. Place the slices on the grill, sugar side down first, and grill for about 4 minutes until golden brown and slightly crispy. Flip the slices with tongs or a grill spatula and grill the other side for another 4 minutes. While the pound cake is grilling, place graham crackers in a bag, and crush into small pieces using a mallet, back of a chef knife, or any other heavy kitchen utensils. Set aside. Assemble: Place a slice of grilled pound cake on each serving plate. Top with a generous dollop of cream cheese whipped cream. Drizzle with fresh strawberry syrup. Sprinkle the graham cracker crumble over the top. Garnish with a bit of fresh lemon zest for extra flavor, mint, and a strawberry for presentation. Enjoy!
Grilled Pound Cake with Cream Cheese Whipped Topping, Fresh Strawberry Syrup, and Graham Cracker Crumble
RECIPE BELOW!! Ingredients: Strawberry Syrup: - 2 cups fresh strawberries, hulled and chopped - 1 cup granulated sugar - 1/3 cup water - 1/2 tablespoon lemon zest Cream Cheese Whipped Cream: - 8 oz block of cream cheese, softened - 3/4 cup granulated sugar - 1 teaspoon vanilla extract - 1 cup heavy whipping cream Pound Cake: - 1 store-bought pound cake (or any preferred pound cake) - Butter (for brushing) - Turbinado (raw) sugar (optional, for pre-grill sprinkling) Graham Cracker Crumble: - 4-6 graham crackers Garnish: - Lemon zest - Mint Instructions: Prepare the Strawberry Syrup: In a medium saucepan, combine chopped strawberries, sugar, water, and lemon zest. Simmer over low to medium heat for 10-15 minutes, stirring occasionally, until the strawberries break down and the mixture thickens. Strain the syrup through a fine mesh sieve into a bowl to remove seeds and pulp. Set aside to cool. Make the Cream Cheese Whipped Cream: In a mixing bowl with an electric hand mixer or in the bowl of a stand mixer, whip the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and continue to whip until combined. Gradually pour in the heavy whipping cream while continuing to whip. Whip until the mixture is light, fluffy, and well combined. Set aside. Grill the Pound Cake: Preheat your grill to medium heat. Slice the pound cake into 1 to 2-inch thick slices. Brush both sides of each slice with melted butter.Sprinkle one side of each slice with turbinado sugar, if using. Place the slices on the grill, sugar side down first, and grill for about 4 minutes until golden brown and slightly crispy. Flip the slices with tongs or a grill spatula and grill the other side for another 4 minutes. While the pound cake is grilling, place graham crackers in a bag, and crush into small pieces using a mallet, back of a chef knife, or any other heavy kitchen utensils. Set aside. Assemble: Place a slice of grilled pound cake on each serving plate. Top with a generous dollop of cream cheese whipped cream. Drizzle with fresh strawberry syrup. Sprinkle the graham cracker crumble over the top. Garnish with a bit of fresh lemon zest for extra flavor, mint, and a strawberry for presentation. Enjoy!
