Grilled Pound Cake with Balsamic Strawberries and Mascarpone Cream
Grilled Pound Cake with Balsamic-Macerated Strawberries and Mascarpone Cream is an Italian twist on classic American shortcake. It's easy, elegant, crazy good and will make you look like a culinary genius!
Servings: 8
Equipment
Ingredients
Strawberries
- 2 pounds fresh strawberries (4 pints or 8 cups) trimmed and sliced thick
- 6 tablespoons balsamic vinegar
- 1/3 to 1/2 cup granulated sugar as needed, to taste
- ¼ teaspoon freshly ground black pepper
Mascarpone Cream
- 1 container (8-ounce) Mascarpone cheese
- 1/3 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 cup heavy cream
To Finish
- 2 boxes (10.75-ounce) pound cake sliced ½-inch to 1-inch thick
- ½ stick unsalted butter softened
- Mint sprigs for garnish
Instructions
Strawberries
- Combine strawberries, balsamic vinegar, sugar and black pepper in a bowl. Stir to combine. Set aside and let stand for 30 minutes at room temperature or up to 12 hours refrigerated.
Mascarpone
- Blend Mascarpone, powdered sugar and vanilla extract together in a bowl until combined and smooth. Set aside.
- Using a hand or stand mixer, whip the heavy cream until stiff and peaks form. Fold the whipped cream into the mascarpone mixture.
To Finish
- Preheat a grill to high. Coat each side of the pound cake slices with butter.
- Grill 1-2 minutes per side or until nicely marked.
- Serve the strawberries over the cake along with any accumulated juice. Top with a dollop of Mascarpone cream and garnish with mint sprigs.
Nutrition
Serving: 1 | Calories: 256kcal | Carbohydrates: 25g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 67mg | Potassium: 214mg | Fiber: 2g | Sugar: 21g | Vitamin A: 630IU | Vitamin C: 67mg | Calcium: 43mg | Iron: 1mg