Grilled pound cake is my signature dessert. It’s a perfect match for my style of cooking, which is heavy on barbecue, the real, slow-smoked kind, as well as when I fire up the grill. Sure, you can make your own pound cake and ice cream from scratch or you can save some time and pick some up at the store.
The great thing is that you can replace ingredients as needed. No strawberries? Use pineapple, peaches, or mandarin oranges. Flavored pound cake and your favorite ice cream and toppings will help you make this dish one of your own. You can also trim calories by using low-fat, sugar-free items and dropping the butter and brown sugar.
If you fear placing slices of pound cake directly on a grill, try using a grilling basket or use a sheet of heavy-duty foil to make a griddle-like surface.
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- Cooking spray, for the grill
- 4 slices pound cake
- Spray butter or 2-3 tablespoons unsalted butter, melted
- 2 -3 teaspoons brown sugar (optional)
- 4 scoops ice cream
- 1 Cup sliced strawberries
- 1/4 Cup strawberry syrup
- 1/3 Cup sliced almonds, toasted
Preheat the grill over medium heat.
Coat the grill or foil with cooking spray. Coat the pound cake with spray butter or brush with the melted butter. Grill until the edges are browned and the slice is heated evenly. If desired, sprinkle the slices lightly with brown sugar before removing from the grill. Place a slice on a plate, top with the ice cream, sliced strawberries, strawberry syrup, and almonds.