Grilled desserts have always held a special place in my heart, and grilled pound cake with berries is no exception. There’s something magical about how the heat caramelizes the cake’s edges, creating a perfect balance of crispy and soft textures.
Adding fresh berries brings a burst of flavor and a touch of acidity that complements the sweetness of the pound cake. Whether you’re hosting a summer barbecue or just craving a delightful treat, this easy recipe is sure to impress. Let me share how simple it is to create this mouthwatering dessert that everyone will love.
Ingredients
Here are the ingredients you’ll need to create delicious grilled pound cake with berries.
Pound Cake
- 1 loaf pound cake: Choose a sturdy variety to hold up on the grill.
- Butter: For brushing the cake slices to achieve a golden, crispy exterior.
Berry Selection
- 1 cup strawberries: Sliced for even grilling.
- 1 cup blueberries: Fresh and firm to maintain texture.
- 1 cup raspberries: Adds a tart contrast to the sweetness of the cake.
Optional Additions
- Whipped cream: For a creamy topping.
- Honey or maple syrup: Drizzle for extra sweetness.
- Mint leaves: Garnish to enhance presentation and flavor.
Preparing the Pound Cake
I slice the cake and prepare it for grilling.
Slicing the Cake
I cut the pound cake into 1-inch thick slices with a serrated knife. Ensuring uniform slices allows them to grill evenly.
Preparing for Grilling
I brush both sides of each slice with melted butter. Optionally, I sprinkle cinnamon or sugar to enhance the flavor.
Grilling the Pound Cake
Grilling the pound cake transforms its texture and enhances its flavor. I ensure precise grilling to achieve the best results.
Grilling Techniques
I preheat the grill to medium heat, around 350°F, to maintain an even temperature. Using a clean grill grate prevents sticking and ensures easy flipping. I place the buttered pound cake slices directly on the grill, pressing them slightly to ensure contact. Cover the grill to create an oven-like environment, which helps the cake heat uniformly. I grill each side for 2-3 minutes, monitoring closely to prevent burning.
Achieving Perfect Grill Marks
For attractive grill marks, I rotate the pound cake slices 90 degrees halfway through grilling each side. This technique creates a professional-looking checkerboard pattern. I use a spatula to gently lift and check the marks before flipping. Consistent placement and careful monitoring ensure the marks are even and the cake edges crisp without overcooking the center.
Preparing the Berry Topping
Creating the perfect berry topping enhances the flavor and presentation of your grilled pound cake. Here’s how to select and prepare your berries for a delicious finish.
Choosing Fresh Berries
Select a variety of fresh berries for a balanced flavor and vibrant look:
- Strawberries: Choose firm, red berries without bruises.
- Blueberries: Opt for plump, deep-colored blueberries.
- Raspberries: Pick ripe raspberries that are intact and free from mold.
- Blackberries: Select glossy blackberries with no signs of softness.
Ensure all berries are washed gently under cold water and dried thoroughly before use to maintain texture and prevent excess moisture on the cake.
Making a Berry Sauce
Prepare a simple berry sauce to complement the grilled pound cake:
- Ingredients:
- 2 cups mixed berries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Instructions:
- Combine berries, sugar, and lemon juice in a saucepan over medium heat.
- Stir occasionally until the berries break down and release their juices, about 5 minutes.
- Add the cornstarch mixture and cook until the sauce thickens, approximately 2 minutes.
- Remove from heat and let it cool slightly before drizzling over the grilled cake.
This berry sauce adds a glossy finish and extra depth of flavor to your grilled pound cake with berries.
Assembling and Serving
Once the pound cake slices are grilled, it’s time to add the final touches and serve.
Adding Toppings
- Berries: I arrange a mix of strawberries, blueberries, raspberries, and blackberries on each slice.
- Whipped Cream: I add a dollop of freshly whipped cream for extra richness.
- Sauces: I drizzle honey or maple syrup evenly over the top for sweetness.
- Garnishes: I sprinkle mint leaves to enhance the presentation and add a hint of freshness.
Presentation Tips
- Plating: I use a clean, white plate to make the colors of the berries stand out.
- Layering: I place the grilled pound cake slice in the center and arrange toppings symmetrically around it.
- Garnishing: I add a mint leaf or a small sprig of rosemary for a professional look.
- Serving: I serve the dessert immediately to maintain the contrast between the warm cake and the cool toppings.
Conclusion
Grilling pound cake with berries has quickly become one of my favorite summer treats. There’s something magical about the crispy edges and soft center paired with the vibrant fresh berries. It’s a simple yet impressive dessert that always delights my friends and family. Next time you’re looking to elevate your barbecue spread give this recipe a try. I’m sure it’ll become a cherished addition to your own culinary repertoire. Enjoy the sweet harmony of flavors and the joy it brings to your gatherings!
