Grilled Strawberry Shortcake with Cream

Follow our step-by-step guide on how to make Grilled Strawberry Shortcake with Cream.

1. Step 1

   Begin by preheating your oven to a cozy 325°F (160°C) and place a rack in the center.

2. Step 2

   Prepare a 9x5-inch baking pan by lining it with Reynolds Wrap Non Stick Aluminum Foil, setting it aside for later.

3. Step 3

   In a medium bowl, combine flour, baking powder, and salt, whisking them together before putting this dry mix aside.

4. Step 4

   In the bowl of an electric stand mixer fitted with a paddle attachment, blend softened butter and cream cheese until the mixture is luxuriously smooth, pausing occasionally to scrape down the bowl for an even consistency.

5. Step 5

   Next, introduce granulated sugar to the creamy blend, beating on medium speed for about three minutes until it becomes delightfully creamy and well incorporated.

6. Step 6

   Add the eggs one at a time, mixing for a minute after each addition, and don’t forget to scrape the bowl as needed.

7. Step 7

   Then, stir in the fragrant vanilla extract.

8. Step 8

   Gradually fold the dry ingredients into the wet mixture, beating on low speed just until combined—resist the urge to overmix.

9. Step 9

   Gently spoon the batter into your prepared baking pan, smoothing the top with care.

10. Step 10

    Bake for 50 to 60 minutes, rotating the pan once or twice, until a skewer inserted in the center comes out clean or with a few crumbs clinging to it.

11. Step 11

    Once baked, let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

12. Step 12

    For the best flavor, wrap the cooled cake and refrigerate it for at least four hours or overnight.

13. Step 13

    When ready to serve, slice the chilled pound cake into eight thick, inviting pieces.

14. Step 14

    In a small bowl, toss fresh strawberries with sugar and let them sit at room temperature for about 20 minutes to coax out their sweet juices.

15. Step 15

    In another bowl, whip heavy cream with powdered sugar, salt, and vanilla until soft peaks form, then set it aside.

16. Step 16

    Preheat your grill and lightly grease the grates.

17. Step 17

    Grill the pound cake slices until they boast golden brown grill marks on both sides, flipping them once for even cooking.

18. Step 18

    To warm the strawberries, spoon them into eight Jumbo Reynolds Aluminum Foil Baking Cups and place them on the grill alongside the pound cake.

19. Step 19

    Serve the warm, grilled pound cake slices topped with the luscious grilled strawberries and a generous dollop of sweet cream, creating a delightful dessert that’s sure to impress.

20. Step 20

    Enjoy the symphony of flavors and the joy of sharing this delicious creation!.