Grilled pound cake and berries make for a delightful summer dessert or breakfast that can be enjoyed at backyard barbecues, picnics, or any occasion where you want to savor the flavors of the grill and the sweetness of seasonal fruits.
Pound cake, with its dense and rich texture, holds up well on the grill and develops a slightly crispy exterior while remaining soft and buttery inside. It is ideal for using up leftovers or drying cake on a camping trip. The pound cake can be swapped for other firm cakes like banana bread or hummingbird cake.
Berry collecting at farms or in the wild is a fun activity and this is a great choice on how to use some of that collected fruit. A range of berries can be used such as strawberries, blueberries, raspberries, or blackberries. Although this recipe doesn’t use sugar, if needed some can be added to bring out their natural sweetness.
Grilled Cake and Berries Recipe
Ingredients
Stewed Berries
- 3 cups strawberries
- 3 cups raspberries
- 2 tablespoons water
Grilled Pound Cake
- 4 slices pound cake
- 2 tablespoons butter softened
Equipment
- pot
Directions
Stewed Berries
- Remove 8 strawberries and 8 raspberries for garnishing.
- Remove the green stem from the strawberries then cut in quarters.
- Add the water, strawberries, and raspberries to a saucepan. Place over medium heat and gently simmer until the berries soften and the sauce becomes chunky. Tip: no sugar is added as the tartness of the berries compliments the sweetness of the cake.
- Place aside until needed.
Grilled Pound Cake
- Preheat the grill to a medium temperature.
- Take the slices of pound cake and spread the butter on both sides.
- Place the cake on the preheated grill and cook until browned to create grill grate marks.
To Serve
- On each plate, add the grilled cake, spoon on a quarter of the berry topping, and garnish with the fresh berries on the side.
Nutritional Information
More Grilled Desserts
Cast Iron Cooking
Fried Banana Bread
BBQ Grilled Dessert
Turmeric Grilled Pears
Grilled Side Dish
