The overload of sweetness in this dessert makes it an excellent one to grill up. The combination of the soft strawberry texture and crispy pound cake texture makes this the perfect summer recipe.
1 pound cake
2 lbs. strawberries
2 tbsp Mazola corn oil
2 tbsp honey
1 cup whipping cream
2 tbsp granulated sugar
zest of ½ lemon
1 ½ cups powdered sugar
1 tbsp whipping cream
½ tsp fresh lemon juice
¼ cup blueberries, thawed if frozen
Preheat the grill to low-medium heat. While you are waiting for the grill to preheat, slice the pound cake into slices and then into cubes. In a small bowl, combine the corn oil and honey.
Using a mixer, beat the cream, sugar and lemon zest in a bowl. Cover and chill until ready to use.
Thread the pound cake cubes and strawberries through skewers. If using wooden skewers, be sure to soak the skewers in water for 1 hour before using. Then, lightly brush the oil and honey mixture all over the skewers.
Grill the skewers for 2 minutes per side, or until the pound cake is golden brown and the strawberries are slightly softened.
In a blender, combine all of the glaze ingredients and blend until smooth. Drizzle over the skewers and serve skewers alongside the cream.