Grilled strawberries nestled in basil-infused whipped cream. The shortcake is grilled too. Can you say summertime?
It’s true, I’m obsessed with how good basil and strawberries are together. We told you that they are delicious together over here: 10 Surprising Things That Go With Basil. Then we gave you a recipe for Strawberry Basil Frozen Yogurt. And now, today, I’m going a step further with this grilled strawberry shortcake.
You are going to love it. LOVE it.
Basil Whipped Cream
To create the basil infused whipped cream for this dessert, you’ll want to start four hours to a day before you plan on serving. The whipping cream, fresh basil leaves, and lemon rind get combined in a small microwave safe bowl and microwaved to warm through, about a minute.
Give the warm cream a good stir and refrigerate for at least 4 hours. Then strain out the basil and lemon. At this point, the cream can go back in the fridge for up to 24 hours. When getting ready to serve, use a stand or hand mixer to whip the cream for a few minutes, add powdered sugar, and beat until soft peaks form, about another 5 minutes. Now your whipped cream is ready!
Making Grilled Strawberry Shortcake
Have you ever grilled your dessert before? It’s so fun and it’s always good to switch things up. (You can also give Grilled Pears with Caramel a try.)
First, prepare the grill for direct grilling over medium heat. I usually use store-bought Angel Food cake, but if you enjoy baking you can always go homemade. Cut your cake into wedges, for a 12 oz. store-bought cake I find that 6 wedges works well. Thread hulled strawberries onto wooden skewers, then drizzle on honey and spread around to coat the berries.
Next it’s time for the cake and skewers of berries to hit the grill. You only need a minute or two on each side for beautiful grill marks. Serve each wedge of cake with a skewer of strawberries and a generous serving of the basil whipped cream. I like to add a few fresh basil leaves on top as well. Enjoy!
- 1 and ½ cups whipping cream
- 1/3 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)
- 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.
- 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.
- Prepare grill for direct cooking over medium heat. Cut angel food cake into 6 wedges.
- 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.
- 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.
- Serve each slice of angel food cake with a skewer of grilled strawberries and about ½ cup of whipped cream.