Grilled Brown Butter Pound Cake with Balsamic Strawberries
Thick slices of rich brown butter pound cake kissed by the grill, served warm with a sweet and tangy topping of fresh strawberries macerated in balsamic vinegar. A perfect, quick summer dessert.
Equipment
- Grill or grill pan
- Medium mixing bowl
- Pastry brush
- Tongs
Ingredients
Balsamic Strawberries
- 1 pound fresh strawberries — hulled and sliced
- 2 tablespoons granulated sugar — adjust based on the sweetness of the berries
- 1 tablespoon balsamic vinegar — use a good quality, syrupy balsamic if possible
Grilled Pound Cake
- 4 slices brown butter pound cake — store-bought or homemade, cut 1-inch thick
- 1 tablespoon unsalted butter — melted, for brushing
- 1 cup vanilla bean ice cream or whipped cream (optional) — for serving
Balsamic Strawberries
| 1 pound | fresh strawberries | hulled and sliced |
| 2 tablespoons | granulated sugar | adjust based on the sweetness of the berries |
| 1 tablespoon | balsamic vinegar | use a good quality, syrupy balsamic if possible |
Grilled Pound Cake
| 4 slices | brown butter pound cake | store-bought or homemade, cut 1-inch thick |
| 1 tablespoon | unsalted butter | melted, for brushing |
| 1 cup | vanilla bean ice cream or whipped cream (opt.) | for serving |
Instructions
-
In a medium bowl, gently toss the sliced strawberries with the granulated sugar and balsamic vinegar. Set aside to macerate at room temperature for at least 15 minutes while you prepare the grill.
~2 minThe longer the berries sit, the more syrupy juice they will release. You can do this step up to 2 hours in advance. -
Preheat an outdoor grill or an indoor grill pan to medium-high heat. Ensure the grates are very clean to prevent savory flavors from transferring to your dessert.
~5 minRub the grill grates with a lightly oiled paper towel right before grilling to ensure the cake doesn't stick. -
Lightly brush both sides of the pound cake slices with the melted unsalted butter.
~2 minPound cake already has a lot of butter, so you only need a very light coating to help achieve beautiful grill marks and prevent sticking. -
Place the cake slices on the hot grill. Cook for 1 to 2 minutes per side, just until the cake is warmed through and distinct, slightly charred grill marks appear.
~4 minWatch closely! Sugar burns quickly, and pound cake can go from beautifully toasted to burnt in seconds. -
Transfer the grilled cake slices to individual serving plates. Spoon the macerated balsamic strawberries and their juices generously over the top of each warm slice. Serve immediately, topped with a scoop of vanilla ice cream if desired.
~2 minThe contrast between the warm, crispy cake and the cool, juicy berries is best enjoyed right off the grill.
Tips & Storage
- If your balsamic vinegar is very thin, you can reduce it in a small saucepan over low heat for a few minutes until it thickens into a glaze before tossing with the berries.
- A pinch of black pepper added to the strawberries enhances their natural sweetness and pairs wonderfully with balsamic.
- Store-bought pound cake works perfectly here, but a dense, homemade brown butter pound cake will hold up best on the grates.
- Storage: Store leftover strawberries in an airtight container in the refrigerator for up to 2 days. Keep un-grilled pound cake wrapped at room temperature. It is not recommended to store cake that has already been grilled, as it will become tough.