Grilled Strawberry Shortcake with Lemon Cream


  • ½ cup heavy cream
  • 3 tablespoons powdered sugar
  • ¼ teaspoon vanilla extract
  • Zest of ½ lemon
  • ½ cup sour cream
  • 16 large strawberries, from a 1-pound package, hulled
  • ¾ cups powdered sugar
  • + 3 more ingredients
    • ¼ cup lemon juice
    • 1 store-bought pound cake, sliced into ½-inch slices
    • Special Equipment: 4 metal skewers

Preheat a grill to medium-high heat. For the lemon cream: Beat the cream, sugar, vanilla and lemon zest in a mixing bowl until soft peaks form. Add the sour cream and then hand whisk until slightly more thickened. Place in a 1-gallon resealable bag, chill and set aside. This can be made ahead of...

View full recipe at SpringPad


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