• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Grilled Strawberry Shortcake

August 16, 2016 by Joy the Baker 32 Comments

Jump to Recipe

Grilled Strawberry Shortcake

Oh these sweet sweet days!  

When the coals are hot, the hot dogs are pleasantly burnt, the beers are canned and cozied, and the cheeseburgers are a little too well done with too much cheese. With sunshine, it’s all perfect… we’re just hoping hoping to put these rainy New Orleans days to bed soon.  These are grilling days, once the sunshine breaks through and we’ve got to live them all the way before they escape us. 

This Strawberry Shortcake… (I’m a big fan, remember this Basil Cream Strawberry Shortcake?) uses a dense pound cake and the last of the grill’s heat to toast both cake and strawberries.  Topped with sweet cream and served warm… this is us, living our best summer selves with cake lots of cake. 

Grilled Strawberry Shortcake

We’re going to start by making a pound cake. 

Not just any pound cake, my absolute favorite pound cake.  

A pound cake typically gets its name from the generous amount of butter inside.  A pound.  A whole dang pound! 

This cake has aaaallllmost a pound of fat in it, but we’re dividing it between butter and rich cream cheese.  Eggs, too!  Lots of luscious eggs.  

All of this glorious (I mean that) fat will bake up into a perfectly moist loaf that, even after baking and grilling, will be tender and soft.  Thank you, fat! Thank you! 

Grilled Strawberry Shortcake

Butter and cream cheese is whipped to creamy with granulated sugar.  

Creaming the mixture will aerate it, creating a light and fluffy pound cake texture.  We’re not just mixing ingredients, we’re creating texture. 

Grilled Strawberry Shortcake

Eggs are important.They’ll add a richness to the batter and help the batter rise.  

The eggs are beaten in, one at a time, for 1 minute each.  Slow and steady to incorporate and aerate.  Since we’re working with so much fat, we’re using the power of the mixer and the power of eggs to create lightness within the loaf. 

Grilled Strawberry Shortcake

Flour, salt, and leavening are folded into the batter making it thick, but still spoonable. 

Grilled Strawberry Shortcake

A 9×5-inch loaf pan is lined with Reynolds Wrap Nonstick Foil.  We want to make sure that the moist and dense pound cake moves easily from the loaf pan, sliced, and to the grill without any hiccups.

This post is in partnership with Reynolds Endless Table.  Be sure to check out their inspiring and unstoppable Instagram account! 

Grilled Strawberry Shortcake

While the cake bakes and rests, it’s time to sort the strawberries.  

Fresh and sliced, tossed with granulated sugar to macerate. 

Macerating berries in sugar helps draw the sweet juices from the fruit and softens the berries, helping make them downright irresistible when heated on a grill. 

Grilled Strawberry Shortcake

Baked to beautifully golden.  Cooled to room temperature.  We’ll chill the cake to cool, making it easier to slice and much easier to grill and hold its shape without breaking.  

Grilled Strawberry Shortcake

It’s my hope that you had the grill going for hot dogs and cheese burgers, and this pound cake is the grand finale.  

Thick slices of pound cake are placed on a hot grill.  Macerated strawberries are placed in Reynolds Foil Baking Cups and toasted alongside the pound cake.  Cake slices are flipped using a thin spatula.  Warmed and grill toasted.  This is all so so good! 

Grilled Strawberry Shortcake

Gather right round!  

All we need is sweetened whipped cream and we’re on our way to summer shortcake heaven!  

Grilled Strawberry Shortcake

The pound cake is buttery and dense.  Dense, in the most alluring and tender way.  Topped with sweet warmed strawberries and cool sweet cream.  The best way to celebrate the last of these good good summer days, and the last heat of that bbq coals.  Living out summer food lives all the way, all the way! 

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Grilled Strawberry Shortcake

★★★★★ 5 from 1 reviews
  • Author: Joy the Baker
  • Prep Time: 30
  • Cook Time: 55
  • Total Time: 1 hour 25 minutes
Pin Recipe
Print Recipe

Ingredients

Scale

For the Pound Cake

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 (8-ounce) package cream cheese, softened
  • 1 ½ sticks (3/4 cup) unsalted butter, at room temperature
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract

For the Strawberries

  • 1 1/2 pounds fresh strawberries, hulled and sliced
  • 1/3 cup granulated sugar

For the Cream

  • 1 ½ cups heavy cream
  • ½ cup powdered sugar
  • pinch of salt
  • 1 teaspoon pure vanilla extract

Instructions

  1. PREHEAT oven to 325 degrees F and place a rack in the center of the oven.  Line a 9×5-inch baking pan with Reynolds Wrap® Non-Stick Foil and set aside.
  2. WHISK together flour, baking powder, and salt in a medium bowl.  Set aside.
  3. CREAM together softened butter and cream cheese in the bowl of an electric stand mixer fitted with a paddle attachment.  Stop the mixer occasionally to scrape down the bowl and make sure that the butter and cream cheese are evenly mixed.  Add the sugar to the butter and cream cheese mixture, and beat on medium speed until smooth and creamy, about 3 minutes.
  4. BEAT in one egg at a time, mixing for one minute after each addition.  Stop the mixer and scrape down the sides of the bowl as necessary.  Beat in vanilla extract.
  5. ADD dry ingredients all at once.  Beat on low speed until dry ingredients are completely incorporated.   Spoon batter into prepared pan.  Bake for 50-60 minutes, rotating once or twice during baking.  Bake until a skewer inserted in the center comes out clean, or with just a few crumbs. Allow cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool to room temperature. I find the pound cake is easiest to work with when chilled through, so wrap the cooled cake and refrigerate for 4 hours, or overnight.
  6. SLICE the chilled pound cake into 8 thick slices.
  7. TOSS the strawberries together with the sugar in a small bowl. Allow to rest at room temperature for 20 minutes.
  8. WHIP the heavy cream with powdered sugar, salt, and vanilla until soft peaks form. Set aside.
  9. GRILL the slices on pound cake over a warm , greased, grill until golden brown grill marks appear on both sides of cake, flipping once.
  10. WARM the strawberries on the grill by spooning strawberries among 8 Jumbo Reynolds® Aluminum Foil Baking Cups and warming along side the pound cake.
  11. SERVE warm pound cake slices with warmed strawberries and sweet cream.


Nutrition

  • Serving Size: 6

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


Photos by Jon Melendez. 

Previous PostNext Post

Categories: Cakes, Fruit

Previous Post: « Pro Tips: Financial Planning
Next Post: Let It Be Sunday! »

Reader Interactions

All Comments
I Made This
Questions
  1. Andrew

    December 28, 2022 at 10:31 am

    Great article, I will definitely be trying this as I am a great lover of strawberries!

    Reply
  2. AmbalaCakes

    October 26, 2021 at 11:00 pm

    Nice cake recipe

    ★★★★★

    Reply
  3. Amy

    October 29, 2016 at 9:22 pm

    Looks delicious

    Reply
  4. Andrews | lotofcoffee

    August 24, 2016 at 7:04 am

    Aw my god. Yes I do agrew with the above comment that grilled anything is better but with strawberry. Its really something I will be trying it for the first time. Thanks gor the share. As a strawberry lover I will definately try this at home.

    Reply
  5. Whitney

    August 20, 2016 at 6:22 am

    Hi Joy! I usually follow along on your app but when I tap it has some weird pics of ants on grass. You can’t click through to any recipes either, any idea what’s up?

    Reply
    • joythebaker

      August 20, 2016 at 2:43 pm

      Looks like the app is down. I’ll look into it!

      Reply
  6. Tracy

    August 19, 2016 at 8:31 am

    This sounds amazing!!!

    Reply
  7. Annabelle Chapple

    August 19, 2016 at 12:51 am

    Yum! What a perfect summer dish. Can I ask too, how do you manage to take such good photos while cooking? I’m trying to do the same but am finding it hard to focus – I feel like I can only cook, then I can only take photos. The two can’t coexist simultaneously… Would love to hear your advice Joy!

    Reply
  8. tracy st julien

    August 18, 2016 at 8:19 pm

    You were wondering why New Orleans didn’t have a Trader Joe’s. Well…

    https://www.nola.com/living/index.ssf/2016/08/trader_joes_to_open_sept_23_in.html#incart_river_home

    Enjoy!

    Reply
  9. Kayla

    August 18, 2016 at 6:04 pm

    That Instagram feed is on point.

    Reply
  10. Erika Trott

    August 18, 2016 at 1:01 pm

    This sounds like a great camp dessert but it would need to keep for a few days. I’ve never frozen shortcake before. Any thoughts on baking the loaf a few days ahead of time and sticking it in the freezer to keep?

    Reply
  11. Harry

    August 18, 2016 at 8:24 am

    This recipe is a dream! I’m a big fan of poundcake but I’ve never thought about grilling it. Definitely putting that on my to-do list!

    Harry Bowden

    Reply
  12. Mary Allen

    August 16, 2016 at 10:40 pm

    Loved your stuff before this. Did your sponsor have to be in every picture? Kind of overkill. One link or tag would have been great. Makes me not want to read your stuff again.

    Reply
  13. jamielaurengem

    August 16, 2016 at 10:19 pm

    Oh wow! Grilled cake?! Amazing. I moved from London to Sydney and learnt that Australian’s like to grill their banana bread. The way the sugars caramelise is incredible! Will be trying this one for sure x

    Reply
  14. Akaleistar

    August 16, 2016 at 7:19 pm

    Oh, my goodness, the grilled shortcake looks so good :)

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Cakes

close up shot of birthday cake recipes with a lit candle on top
The Distinguished Guest Birthday Cake

I flipped through an old vintage cookbook to find one of my favorite birthday cake recipes. A light and tender white cake filled with an easy almond-studded butterscotch caramel, topped with smooth mocha buttercream.  A cake made for a “Distinguished Guest” as Martha Meade suggests is indeed also perfect for a Distinguished Birthday. Forgotten in…

Read More

overhead view of crepe cake with a generous slice removed
Honey Chamomile Crêpe Cake

Let’s celebrate the delicate flavors of honey and chamomile with a heavenly crepe cake! It’s as stunning as it is delicious. This labor of love is layers of thin chamomile crêpes filled with a rich honey and mascarpone cream, topped with a sprinkle of flowers. Friends, hello! We’ve officially entered May, my birthday month so…

Read More

lemon crumb cake slices on a cake plate
Lemon Curd Crumb Cake

Revel in the tangy-sweet goodness of this simple lemon cake recipe made with lemon curd and streusel crumble. This easy single layer cake is bursting with bright lemon flavor, perfect for any occasion (like the upcoming weekend, babes). There is nothing finer than starting the weekend off with a thick slice of cake for breakfast…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com
🍰 Products with @williamssonoma

joythebaker
Your mission this weekend, should you choose to ac Your mission this weekend, should you choose to accept it: turn little slices of 🍌🍌 into cinnamon sugar topped pancakes. 💖 Full recipe linked in the bio mmmkay enjoy!
The To-Do List can wait until after cookies, amiri The To-Do List can wait until after cookies, amiright? 
⁣
Two Giant Peanut Butter Cookies⁣
(or four smaller cookies) ⁣
⁣
1/4 cup unsalted butter, melted⁣
1/3 cup brown sugar, lightly packed⁣
1 large egg yolk⁣
A splash of vanilla extract⁣
1/4 cup peanut butter⁣
1/2 cup all-purpose flour or a gluten-free flour blend⁣
1/4 teaspoon baking soda⁣
1/4 teaspoon salt⁣
Coarse sugar and/or sea salt for sprinkling, optional⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 350 degrees f. Line a small baking sheet with parchment paper and set aside. ⁣
⁣
I’m a medium bowl, whisk together warm melted butter and brown sugar. Whisk in the egg yolk and vanilla extract. Add the peanut butter and mix to combine. ⁣
⁣
Add the dry ingredients and use a spatula to fold all the ingredients together. Divide in two big portions (or four smaller portions) onto the prepared baking sheet. Sprinkle with sugar and salt if you’d like. ⁣
⁣
Bake two giant cookies for 12-14 minutes, or four cookies for 10-12 minutes. Allow to cool for a few minutes before serving with cold milk.
You know those particularly messy sandwiches that, You know those particularly messy sandwiches that, when you pick up, you know you can’t put down until they’re good and gone? These Milk and Cereal Bars are the ice cream version of that sensation. So crunchy creamy sweet, with a hint of salt and spice. ⁣
⁣
Three Mostly Store-Bought Homemade Ice Cream Treat recipes are linked in the profile. It’s giving Semi-Homemade without the tablescapes or vodka. Iykyk.
I spent the weekend with Will and my family in Sou I spent the weekend with Will and my family in Southern California and there were sailboats, and vintage cars, and paddle boarding, and so many family laughs, and cookouts, and holding hands with my handsome boyfriend in a backwards baseball cap (WHY IS THAT SO SEXY?) but - the way we ordered a second TOWER OF ONION RINGS for the table at lunch was like…. BEYOND. 🥲🥰🥹😅🥳
Raise you hand if you secretly love a boxed cake m Raise you hand if you secretly love a boxed cake mix? Me: 🙋🏻‍♀️
⁣
My favorite version is this Easy Strawberry Sheet Cake baby topped with cream cheese frosting and extra fresh 🍓🍓. Perfect for the holiday weekend amiright? ⁣
⁣
Full recipe linked in the bio!
I woke up a year older and wiser today and the onl I woke up a year older and wiser today and the only advice I have for you is this: stay busy makin’ your own dreams come true. ⁣
⁣
xo
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up