Grilled Strawberry Shortcake Recipes

Steps:

• Preheat oven to 325 degrees F and place a rack in the center of the oven. Line a 9x5-inch baking pan with Reynolds Wrap® Non Stick Aluminum Foil and set aside.
• Whisk together flour, baking powder and salt in a medium bowl. Set aside.
• 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.
• 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.
• Add dry ingredients all at once. Beat on low speed until dry ingredients are completely incorporated. Spoon batter into prepared pan. Bake for 50 to 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. Wrap the cooled cake and refrigerate for 4 hours or overnight.
• Slice the chilled pound cake into 8 thick slices.
• Toss the strawberries together with the sugar in a small bowl. Allow to rest at room temperature for 20 minutes.
• Whip the heavy cream with powdered sugar, salt and vanilla until soft peaks form. Set aside.
• Grill the slices of pound cake over a warm, greased grill until golden brown grill marks appear on both sides of cake, flipping once.
• Warm the strawberries on the grill by spooning strawberries among 8 Jumbo Reynolds® Aluminum Foil Baking Cups and warming alongside the pound cake.
• Serve warm pound cake slices with warmed strawberries and sweet cream.

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:

• Mix grilled strawberries and brown sugar; set aside
• Heat oven to 425°F. Grease or spray 16 mini muffin cups. Mix Bisquick mix, milk, sugar and lemon peel. Spoon batter into cups. Bake 10 to 12 minutes or until browning on top. Cool a few minutes before removing from muffin cups; cool completely.
• Place 1 shortcake into push-up pop. Add whipped topping and about 1 teaspoon strawberries. Repeat. Refrigerate until ready to serve.