Grilled Strawberry Shortcake Kebabs
Prep Time: 20 minutes
Cook Time: 10 minutes
June 14th is International Strawberry Shortcake Day! What better way to celebrate than with some delicious Strawberry Shortcake? This is no ordinary shortcake either; it's skewered and grilled, served warm with fresh whipped cream!
- 2 pints strawberries, washed and cored
- 1 loaf style pound cake (vanilla)
- 16 to 20 skewers
- 1 liter of whipping cream
- 2 tsp. vanilla extract
- 1 to 2 tbsp. sugar
- 1 large glass or metal bowl that's been chilled in the freezer
- electric handheld beater
Soak the skewers while you prep the strawberries by washing and coring them.
Take the wrapper off the loaf cake and cut into 2-in. cubes.
Preheat the grill to medium-low, about 400 to 450°F.
Skewer the berries and loaf cake, alternating between the two until you have used up all of the berries and cake.
Clean the grids of your grill well before starting to cook. You don't want your dessert to taste like the steak you just cooked!
Oil grids using tongs to hold a paper towel with oil on it.
Grill the berry skewers until grill marks form on every side, then serve topped with whipped cream.
For the Whipped Cream: Place your glass or metal bowl into the freezer for at least one hour before you're ready to make whipped cream.
Pour ice cold whipping cream into the frozen bowl on your counter.
Add the vanilla and sugar to the whipping cream.
Using a handheld beaters, on medium high setting, beat the cream until peaks form.
Recipe from Napoleon Grills.