Grilled Strawberry Shortcake with Lemon Cream

My goodness, what a great dessert this grilled strawberry shortcake with lemon cream is. Grilled pound cake is a delicious thing. Top it with a homemade lemon cream and grilled strawberries and you have something truly special. I made the fantastic lemon cream sauce by hand, as stated in the recipe, but you could shortcut it and just whip some lemon zest and vanilla extract in with some store bought whipped topping.

GrilledStrawberryShortcakeLemonCreamThe pound cake doesn’t take long to get grill marks and a light little crunch along the edges, so don’t leave it unattended on the grill. You want grilled strawberry shortcake with lemon cream, not burnt.

Making dessert on the grill is fun. Also try my grilled maple bacon pineapple rings.

Grilled Strawberry Shortcake with Lemon Cream

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 -6


For the lemon cream

  • 1/2 cup heavy cream
  • 3 tablespoons powdered sugar
  • 1/4 teaspoon vanilla extract
  • Zest of 1/2 lemon
  • 1/2 cup sour cream

Alternate lemon cream

  • 1 cup whipped cream Cool Whip works fine
  • 1/4 teaspoon vanilla extract
  • Zest of 1/2 lemon

For the shortcake and glaze

  • 1 pound large strawberries stemmed and hulled
  • 3/4 cups powdered sugar
  • 1/4 cup fresh lemon juice
  • 1 store-bought pound cake sliced into 1/2-inch slices


For the lemon cream

  • Beat the cream, sugar, vanilla and lemon zest in a mixing bowl until soft peaks form.
  • Fold in the sour cream and whisk until thickened.
  • Put cream into a piping bag or 1 gallon resealable bag and refrigerate until ready to use.

For the shortcake and glaze

  • Grill the strawberries for about 3 minutes or until you just notice grill marks.
  • Whisk together the powdered sugar and lemon juice and brush over the strawberries.
  • Cut the strawberries in halves.
  • Grill the pound cake slices about 1 minute per side until grill marks appear.
  • Pipe or spoon some of the lemon cream mixture onto half of the pound cake slices.
  • Add strawberries, followed by the remaining cream mixture.
  • Top with another slice of pound cake and serve.

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