I’m a sucker for strawberry shortcake, but sometimes it’s just too hot to crank the oven up to 400 degrees (typically I bake biscuits and scones in a hot oven). If the barbecue is fired up anyway, it takes just a few minutes to slice a pre-baked pound cake and toss it on the grill until toasty and char-marked. And get this: to make things a little different, you can grill the strawberries too.
Here’s a way to kick up your strawberry shortcake a notch; thickly slice pound cake, which is more substantial than most cakes and able to withstand the heat of the grill, then top it with saucy-sweet warm berries, grilled alongside in a foil packet. You can grill strawberries? Oh yes.
Of course sliced fresh strawberries straight-up would work just fine. But I discovered this week that if you pile berries onto a square of foil and sprinkle them with a bit of sugar, then fold up the sides and ends of the foil to seal them into a little packet (much like cooking en papillote, or the same way you might do potatoes in foil) and toss them on the hot grill for a few minutes, just until they release their juices. Carefully open the packet and pour out the warm berries and their juices over a piece of grilled pound cake, and top with a scoop of ice cream or dollop of whipped cream.
You may never go back to strawberry shortcake again.