Ingredients:
1 c. sliced fresh strawberries
1 c. fresh raspberries
1 c. fresh blueberries
5 Tbsp. sugar, divided
1 Tbsp. minced fresh mint
1 c. heavy whipping cream
1 Tbsp. lemon juice
1 tsp. grated lemon peel
3 Tbsp. butter, softened
6 slices pound cake (about 1 inch thick)
Directions:
In a large bowl, combine the strawberries, raspberries, blueberries, 2 Tbsp. sugar and mint; set aside.
In a small bowl, beat cream until it begins to thicken. Beat in remaining sugar. Add lemon juice and peel; beat until soft peaks form. Cover and refrigerate until serving.
Spread butter over both sides of cake slices. Grill, uncovered, over indirect medium heat for 1-2 minutes on each side or until light golden brown. Serve with berry mixture and whipped cream.
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