I’ve been on a mission the last few weeks to find a great dessert which doesn’t require my oven. I’ve had some success. I made a Red White & Blue Cobbler in a crock pot. I also created a healthy & figure friendly Vanilla Custard Brulee. Both are great options for the 4th of July….but I think this one might be my new favorite.
Grilling out for the 4th of July is as American as it gets. When I use my grill, 99% of the time it’s for meat, fish or veggies. Today I’m sharing a dessert recipe which is made on the grill! With the help from my local grocery store, these Grilled Strawberry Shortcake Skewers might be the tastiest & easiest dessert to show up at a BBQ.
I took a short cut with the short cake. Heck no, I didn’t make my own. That would require the oven! Instead, I picked up an angel food cake from the bakery. It’s such a time saver…and let’s be honest… I think the grocery store makes a better angel food cake than anyone I know.
Fresh strawberries are in season and I love finding new ways to use them. I’ve never tried grilling a strawberry before. It might be my new thing of the summer. When grilled, the strawberries get even sweeter & deeper in flavor. To help the strawberries caramelize on the grill, warm up any kind of jelly/jam you have on hand and with a pastry brush, spread it all over the strawberries. (I use this same trick when I bake pies and tarts with exposed fruit.) The sugar from the jelly will speed up the grill marks and protect you from over cooking the fruit.
I saved the best part for last… cream cheese whip. It’s basically if whip cream and cream cheese frosting got married. For extra flavor, zest half of a lemon and add some brown sugar. Mix with a hand mixer until you get soft shapes. Lick the beaters. After that, I did a happy dance. You probably will, too.
If you’re planning for a summer get together, you can totally assemble the skewers 2 hours before. I think Grilled Strawberry Shortcake is best served right off of the grill, so don’t turn off the grill once dinner is cooked! Everyone loves strawberry shortcake & you’ll get a lot of smiles when you present a new way to eat it!
- 1/2 cup whipping cream
- 4 oz (reduced fat) cream cheese
- Zest from 1/2 lemon
- 2 tbsp brown sugar
- 1 angel food cake (about 1lb)
- 6 tbsp jam, (any kind you have on hand)
- 2lb strawberries, hulled
- To make the cream cheese whip - Beat whipping cream, cream cheese, zest & sugar in a bowl with a hand mixer until thick enough to hold a soft shape. Cover bowl & chill.
- Cut cake into parallel slices 1 1/2 in. wide, then cut slices into 32 chunks, each 1 1/2 in. Save remaining cake for other uses.
- Microwave jam until bubbling, about 30 seconds. Using a pastry brush, coat the strawberries all over, including the inside hulled portion.
- Using skewers, thread a chunk of cake, then a berry crosswise, then another chunk of cake and another berry. Repeat with remaining skewers.
- Grill skewers, covered, turning once with tongs, until grill marks appear, 3 to 4 minutes; cake should release from grate when it's toasted, but if not, nudge with tip of tongs. Serve with cream cheese whip.