Grilled Strawberry Shortcake with Lemon Cream

Ingredients

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

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