Grilled Strawberry Shortcake
1 angel food cake, sliced into wedges
1/2 stick butter
1 lb. strawberries, cut in half
zest of 1 lemon, juice from half
1 tbsp. sugar
1 1/2 cup heavy cream
1/4 cup confectioners’ sugar, to whip cream
1 tsp. vanilla extract
1. Brush the cake wedges with butter. Grill to desired doneness.
2. Grill the strawberries. Let cool before tossing with lemon zest, lemon juice, and 1 tbsp. sugar.
3. Whip the cream with 1/4 cup confectioners’ sugar and vanilla.
4. Top cake wedges with strawberries and whipped cream immediately before serving.
Eric’s Tip: I’ve diced the grilled angel food cake and turned this into an amazing layered trifle when making dessert for a large group!