Grilled Strawberry Shortcake Kebabs
Take Dessert to the Next Level
by Andrea Alden
Grill 'em up
• 2 pints of strawberries, washed and cored
• 1 loaf style pound cake (vanilla)
• 16 to 20 skewers
• 1 Liter of whipping cream
• 2 tsp. vanilla extract
• 1 to 2 tbsp. sugar
• 1 large glass or metal bowl that's been frozen
• electric handheld beater
Soak the skewers while you prep the strawberries by washing and coring them.
Take the wrapper off the loaf cake and cut it into 2-inch cubes.
Preheat the grill to medium-low, about 400 to 450°F.
Skewer the berries and loaf cake alternating between the two until you have used up all of the berries and cake.
Clean the grids of your grill well before starting to cook, you don't want your dessert to taste like the steak you just cooked.
Oil your grids using tongs to hold a paper towel with oil on it.
Grill the berry skewers until grill marks form on every side, then serve topped with whipped cream.
FOR THE WHIPPED CREAM: Place your glass or metal bowl into the freezer for at least one hour before you're ready to make whipped cream
Pour ice cold whipping cream into the frozen bowl on your counter.
Add the vanilla and sugar to the whipping cream.
Using a handheld beaters, on medium high setting, beat the cream until peaks form.
Now whipping cream is finicky sometimes, so you may want to have a larger bowl with ice water to hold the bowl that you're whipping the cream in. Kind of like a double boiler, but cold. This helps to set the whipping cream faster. Also, it takes like 5 minutes maybe more of constant whipping. Keep calm and whip on!
Another international food holiday. I almost can't keep up! This recipe sure won some hearts when I made it for the office. And I am so going to make it again the first chance I get. What is your favorite food holiday?