Grilled Strawberry Shortcake

By • May 18, 2015 0 Comments

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Author Notes:
Basting strawberries with honey-bourbon syrup kicks this summertime classic up a notch or two without adding a lot of sugar.

Cooking tip: To make turning the skewered strawberries a little easier, thread berries onto two skewers instead of one. This recipe was written by the Healthline Editorial Team:


Serves 4

  • 1 quart whole fresh strawberries
  • 1/4 cup honey or maple syrup
  • 1 tablespoon brandy, bourbon, or water
  • 1 (10.75 ounce) frozen pound cake, thawed
  • vegetable cooking spray
  • vanilla frozen yogurt
  1. Thread strawberries onto skewers, leaving at least 1/4 inch between each and set aside. In a small bowl, stir together honey and brandy and set aside. Cut pound cake into 1/2-inch thick slices and spray both sides with cooking spray.
  2. Grill strawberries over medium-low direct heat, 5 to 6 minutes or until hot, brushing occasionally with honey mixture. Remove and set aside; keep warm. Grill pound cake slices 3 minutes per side or until golden brown.
  3. To serve, place 1 to 2 cake slices on a plate; top with frozen yogurt and warm strawberries.

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