Grilled Strawberry Shortcake

Grilled Strawberry Shortcake with Basil Whipped Cream

Contributor: Christine Pittman

Grilled strawberries nestled in basil-infused whipped cream. The shortcake is grilled too. Can you say summertime?

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Grilled
  • Cuisine: American


  • 1 and ½ cups whipping cream
  • ⅓ cup packed chopped fresh basil
  • Rind of 1 lemon, removed in strips
  • 2 Tbsp. powdered sugar (confectioner’s sugar)
  • 1 lb. package of strawberries (about 24), hulled
  • 6 skewers
  • 2 Tbsp. honey
  • 12 oz. Angel Food Cake (store-bought or homemade)


  1. At least four hours before serving, combine the whipping cream, basil, and lemon rind in a small microwave-safe bowl. Microwave until warm, 1 to 1 and ½ minutes. Stir. Refrigerate until very cold, at least 4 hours. Strain and refrigerate cream for up to 24 hours.
  2. Use a stand mixer or egg beater at medium speed to whip the cream for 2-3 minutes. Add the powdered sugar. Whip until soft peaks form, 4-6 minutes more. Refrigerate until serving.
  3. Prepare grill for direct cooking over medium heat. Cut angel food cake into 6 wedges.
  4. Thread 4 strawberries onto each skewer. Drizzle each skewer of strawberries with 1 teaspoon of honey. Use a brush or fingers to spread it around and coat berries.
  5. Transfer berry skewers and angel food cake to the grill. Grill on one side until grill marks appear, 1-2 minutes. Flip and grill until grill marks appear on the other side, 1-2 minutes more. Remove from grill.
  6. Serve each slice of angel food cake with a skewer of grilled strawberries and about ½ cup of whipped cream.