Grilled Strawberry Shortcake with Lemon Cream
Grilled Strawberry Shortcake with Lemon Cream is a gluten free side dish. For $1.96 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 524 calories, 6g of protein, and 19g of fat each. This recipe from Foodnetwork requires heavy cream, lemon juice, lemon zest, and vanillan extract. It can be enjoyed any time, but it is especially good for The Fourth Of July. 98 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 1 hour. All things considered, we decided this recipe deserves a spoonacular score of 50%. This score is solid. If you like this recipe, take a look at these similar recipes: Lemon Ice-Cream-Strawberry Shortcake, Strawberry Shortcake with Lemon Cream Sauce, and Strawberry Shortcake With Honey Lemon Cream.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
1/2 cup heavy cream
1/4 cup lemon juice
Zest of 1/2 lemon
1 store-bought pound cake, sliced into 1/2-inch slices
3/4 cups powdered sugar
3 tablespoons powdered sugar
1/2 cup sour cream
16 large strawberries, from a 1-pound package, hulled
1/4 teaspoon vanilla extract
Equipment:
metal skewers
grill
mixing bowl
whisk
skewers
bowl
tongs
cutting board
Cooking instruction summary:
Special equipment: 4 metal skewers Preheat a grill to medium-high heat. For the lemon cream: Beat the cream, sugar, vanilla and lemon zest in a mixing bowl until soft peaks form. Add the sour cream and then hand whisk until slightly more thickened. Place in a 1-gallon resealable bag, chill and set aside. This can be made ahead of time and kept well chilled until ready to use. For the shortcake and glaze: Slide 4 strawberries onto each skewer. Mix together the sugar and lemon juice in a small bowl. Grill the cake slices using tongs until grill marks appear, 30 seconds to 1 minute. Follow by grilling the strawberries, flipping once, until grill marks appear, about 3 minutes. Transfer the strawberries to a cutting board and slice in half. Coat the strawberries in the glaze or brush on. Build the sandwiches by putting lemon cream on one side of the cake, followed by 4 strawberry halves. Add another layer of lemon cream and top with the remaining cake slice.
Step by step:
1. Special equipment: 4 metal skewers
2. Preheat a grill to medium-high heat.
3. For the lemon cream: Beat the cream, sugar, vanilla and lemon zest in a mixing bowl until soft peaks form.
4. Add the sour cream and then hand whisk until slightly more thickened.
5. Place in a 1-gallon resealable bag, chill and set aside. This can be made ahead of time and kept well chilled until ready to use.
6. For the shortcake and glaze: Slide 4 strawberries onto each skewer.
7. Mix together the sugar and lemon juice in a small bowl.
8. Grill the cake slices using tongs until grill marks appear, 30 seconds to 1 minute. Follow by grilling the strawberries, flipping once, until grill marks appear, about 3 minutes.
9. Transfer the strawberries to a cutting board and slice in half. Coat the strawberries in the glaze or brush on.
10. Build the sandwiches by putting lemon cream on one side of the cake, followed by 4 strawberry halves.
11. Add another layer of lemon cream and top with the remaining cake slice.
Nutrition Information:
covered percent of daily need
