Grilled Strawberry Shortcake With Sweet Cream Recipes

Steps:

• Heat a grill to medium-high heat or place a grill pan on the stove over medium-high heat. Generously grease the grill grates with the vegetable oil. Slide 5 strawberries on a skewer, pushing the skewer through the cores. Repeat this process to assemble 3 more skewers. Place the skewers on the grill and cook, turning as needed, until dark grill marks are created, 3 to 4 minutes per side. Remove half the strawberries from the skewers to a large bowl and use a fork to mash them. Stir in the remaining strawberries and set aside.
• Grill the cake slices until they have grill marks, 30 to 45 seconds per side (do not let the cake slices cook for more than 1 minute or they will start to stick).
• Combine the whipping cream, mascarpone and confectioners' sugar in the bowl of an electric mixer. Whip until stiff peaks form, about 4 minutes. Plate the cakes individually and top each with some strawberries. Drizzle the balsamic glaze over the berries. Dollop the whipped cream on top and garnish each plate with a sprig of fresh mint. Serve immediately.

Steps:

• 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.

Steps:

• Fire up the grill to medium-high.
• For the shortcake:
• Toss the dry ingredients together in a large bowl, mixing well. In a small bowl, whisk together the milk, egg and oil. Add the wet ingredients to the dry ingredients, beating lightly with a spoon. This will become a very thick-like cookie dough. Knead the dough on a lightly floured work surface. Roll the dough out until 3/4 inches thick. Cut into biscuits about 2-inches in diameter (I use a juice glass). Spray a perforated grill pan with the butter cooking spray and put on the grill to heat. When hot, add the biscuits and cook for 5 to 10 minutes; (check your heat to make sure the biscuits don't burn). Flip and cook for another 5 to 10 minutes.
• Combine the margarine, honey and brandy in a small sauce pot over low heat. When the margarine has melted, remove from the heat.
• At this point the biscuits are ready to split, even if they're not fully cooked. Baste the split sides with basting sauce and put back on the grill, split sides down. Once back on the grill baste the tops with more of the basting sauce. Cook for 5 minutes, flipping and basting until the biscuits have good grill marks and are crispy. biscuit.
• Cook's Note: IMPORTANT!
• The biscuits need to cook for about 15 minutes (about half way) and then add the strawberries to the grill pan with the biscuits. Toss and sprinkle lightly with the cinnamon and splenda (it's ok if some gets on the biscuits too). The strawberries don't need to cook for too long- they get mushy if they're overcooked so it's a delicate dance you do here so it all comes out perfect and hot!
• When the biscuits are ready and the strawberries are steaming, lay the biscuits down, open faced, on desert plates. Top with the hot strawberries and a scoop of the ice cream. Garnish with fresh sliced strawberries and. drizzle with the remaining brandy basting sauce, for that extra sweet kick!
• YUM!!!