Wednesday, June 07, 2006
Grilled Pound Cake with Strawberries
1 loaf of pound cake
12 mint leaves, sliced in a chiffonade
10 cups strawberries, sliced
1 cup sugar
4 cups whipped cream
In a skillet or saucepan, place about 5 cups of the strawberries, mint and sugar. Heat over medium low and stir occasionally. The sugar should dissolve, mint shrivel up, and the strawberries release their juices and thicken up a bit. Take a potato masher and mash up the berries. Set aside.
Slice the pound cakes into slices that are just under 1/2 inch thick. Heat the grill pan or grill over medium heat. Place the slices on the grill and let grill for about 3-4 minutes then flip and grill for the same amount of time on the other side. You want the slices to get grill marks and slightly toasted and crispy just on the outside.
Lay one slice on plate. Spread a thin layer of the strawberry mint puree/mixture on top. Then layer about 3/4-1 cup of the fresh, sliced strawberries on top. Place a large dollop on top of the strawberries. Then top with another slice of pound cake and spread a little more of the cooked strawberries on top. Serve and Enjoy!
Note: This recipe is pretty flexible so you can either toast or grill the pound cake slices. I used the grill pan to make up my last batch and it was perfect.
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