📝 About This Recipe
Elevate a classic summertime staple by introducing the smoky allure of the grill to buttery, golden pound cake. This dessert transforms simple ingredients into a sophisticated masterpiece as the heat caramelizes the cake's sugars and coaxes a jammy, intense sweetness from fresh berries. It is the perfect marriage of warm, toasted textures and cool, velvety cream, making it an unforgettable finale to any backyard barbecue.
🥗 Ingredients
The Cake
- 1 loaf Buttery Pound Cake (store-bought or homemade, approximately 12-16 oz)
- 4 tablespoons Unsalted Butter (melted)
- 2 tablespoons Granulated Sugar (for dusting the cake slices)
The Berry Compote
- 2 cups Fresh Strawberries (hulled and halved)
- 1 cup Fresh Blueberries
- 1 cup Fresh Raspberries
- 1 tablespoon Balsamic Glaze (high quality)
- 2 tablespoons Honey (wildflower or clover)
- 1 teaspoon Lemon Zest (finely grated)
Whipped Topping & Garnish
- 1 cup Heavy Whipping Cream (very cold)
- 1/2 cup Mascarpone Cheese (for stability and richness)
- 3 tablespoons Powdered Sugar (sifted)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 6-8 pieces Fresh Mint Leaves (for garnish)
👨🍳 Instructions
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1
Preheat your grill to medium-high heat (about 375-400°F). Ensure the grill grates are very clean to prevent the cake from sticking or picking up savory flavors.
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2
In a medium bowl, toss the strawberries, blueberries, and raspberries with the honey, balsamic glaze, and lemon zest. Let them macerate for 10 minutes.
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3
Create a small 'boat' out of heavy-duty aluminum foil. Pour the berry mixture into the foil boat and place it on the cooler side of the grill (indirect heat).
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4
Close the grill lid and roast the berries for 8-10 minutes until they begin to burst and release their juices, creating a syrupy consistency.
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5
While the berries roast, prepare the cream. In a chilled bowl, whisk the heavy cream, mascarpone, powdered sugar, and vanilla bean paste until stiff peaks form. Keep refrigerated until ready to serve.
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6
Slice the pound cake into thick slabs, approximately 1 to 1.5 inches thick. Thicker slices hold up better on the grill grates.
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7
Lightly brush both sides of each cake slice with the melted butter and sprinkle one side lightly with the granulated sugar.
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8
Place the cake slices directly over the heat, sugar-side down. Grill for 1-2 minutes until distinct golden-brown grill marks appear and the sugar caramelizes.
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9
Flip the slices carefully using a wide spatula and grill the other side for an additional 60 seconds just to warm through.
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10
Remove the berries from the grill; they should be warm and glossy. Remove the cake slices and place them on individual serving plates.
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11
Spoon a generous portion of the warm roasted berries and their syrup over each grilled cake slice.
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12
Top with a large dollop of the cold vanilla-mascarpone cream and garnish with a sprig of fresh mint.
💡 Chef's Tips
Use a firm, dense pound cake; light, airy sponge cakes will fall apart on the grill. If using a gas grill, use a grill mat for the cake if you are worried about sticking, but you'll lose those beautiful char marks. Don't skip the lemon zest; the acidity is crucial to balancing the sugar in the cake and the richness of the cream. Keep the whipped cream in the fridge until the very last second to ensure a beautiful temperature contrast with the hot cake. If your berries are very tart, add an extra teaspoon of honey to the foil packet before roasting.
🍽️ Serving Suggestions
Pair with a chilled glass of Moscato d'Asti or a light, sparkling Rosé. Serve alongside a scoop of premium vanilla bean ice cream for an even more indulgent 'ala mode' version. A drizzle of extra balsamic glaze just before serving adds a professional, gourmet touch. For a coffee pairing, a nitro cold brew provides a smooth, creamy counterpoint to the charred cake. Offer extra toasted almonds or pistachios on the side for added crunch.