Ingredients

• 1/2 cup heavy cream
• 3 tablespoons powdered sugar
• 1/4 teaspoon vanilla extract
• Zest of 1/2 lemon
• 1/2 cup sour cream
• 16 large strawberries, from a 1-pound package, hulled
• 3/4 cups powdered sugar
• 1/4 cup lemon juice
• 1 store-bought pound cake, sliced into 1/2-inch slices

Browse by ingredient

Instructions

1. Special equipment: 4 metal skewers
2. Preheat a grill to medium-high heat.
3. For the lemon cream: Beat the cream, sugar, vanilla and lemon zest in a mixing bowl until soft peaks form. Add the sour cream and then hand whisk until slightly more thickened. Place in a 1-gallon resealable bag, chill and set aside. This can be made ahead of time and kept well chilled until ready to use.
4. For the shortcake and glaze: Slide 4 strawberries onto each skewer. Mix together the sugar and lemon juice in a small bowl.
5. Grill the cake slices using tongs until grill marks appear, 30 seconds to 1 minute. Follow by grilling the strawberries, flipping once, until grill marks appear, about 3 minutes. Transfer the strawberries to a cutting board and slice in half. Coat the strawberries in the glaze or brush on.
6. Build the sandwiches by putting lemon cream on one side of the cake, followed by 4 strawberry halves. Add another layer of lemon cream and top with the remaining cake slice.