Our Grilled Pound Cake With Macerated Berries is a perfect dessert for summer. Simple and delicious, it can be made in mere minutes and goes quite well with vanilla ice cream! Sponsored.
Labor Day weekend is almost here and I’m busy, busy, busy. Between working, getting our kids back to school ready, and trying to plan one last hurrah for summer, I’m feeling a wee bit overwhelmed.
That’s why we’re keeping things nice and easy for this upcoming Labor Day weekend. In an attempt to make the most out of our final weekend together before school starts, all of our meals will be served outside on the grill.
Yes, all of them. Whether it’s breakfast, lunch or dinner – I don’t care. We’re just getting our butts outside and enjoying this holiday weekend.
Now you may be thinking I’m full of poppycock, but I’m not. You see, we did a kitchen renovation a few years back and I became a Master Griller Of All Things. From Grilled Pancakes and Bacon to Grilled Pineapple With Honey, from Grilled Bruschetta Caprese to Beer Can Chicken, I made it all. I even whipped up some Barbecue Sweetcorn and Peanut Butter Smores!
Since my children were very young, I had no choice but to learn how to make their favorite meals outside – on the barbecue. Once you understand the basic premise of indirect versus direct heat, you can pretty much make anything your little heart desires.
In our home, no meal is ever really complete without dessert, so I’ve made sure to plan ahead. In the spirit of keeping things super simple, everything for this grilled pound cake recipe is store-bought. You can make a homemade pound cake or vanilla ice cream if you want to, but I just don’t feel like it this weekend.
GRILLED POUND CAKE WITH MACERATED BERRIES
- 1 Pound Cake loaf, sliced into thick wedges
- 1 carton of Strawberries
- 1/2 tablespoon Balsamic Vinegar
- 1/2 tablespoon Turbinado Sugar
- Honey, for drizzling
- 1 pint Vanilla Ice Cream
Step 1: Before turning the grill on, liberally cover grates in extra virgin olive oil spray. While you wait for the grill to heat up, wash, hull and slice your strawberries and place into a large bowl. Add 1/2 – 1 tablespoon of balsamic vinegar and the turbinado sugar to them. Set aside.
Step 2: Place pieces of pound cake over medium-high heat – and leave be – until nice char marks form, about 3-5 minutes. Using tongs, flip pieces over carefully, and cook for 3-5 minutes.
Step 3: Remove from heat and serve grilled pound cake with vanilla ice cream and macerated strawberries.
I hope you all have tons of fun with your family and have a beautiful, sun-filled weekend!