Grilled Pound Cake Sundaes with Macerated Berries and Vanilla Cream

Toss the strawberries and blueberries with the sugar and lemon juice; let them macerate 20 minutes until juicy and glossy.

Serves 6

Ingredients

• 1 store-bought pound cake, cut into 6 thick slices
• 2 tbsp melted butter
• 2 cups fresh strawberries, sliced
• 1 cup fresh blueberries
• 3 tbsp sugar
• 1 tbsp fresh lemon juice
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Fresh mint leaves, for garnish

Instructions

1. Toss the strawberries and blueberries with the sugar and lemon juice; let them macerate 20 minutes until juicy and glossy.
2. Whip the heavy cream with the powdered sugar and vanilla to soft peaks and keep cold.
3. Brush both sides of each pound cake slice with melted butter.
4. Grill the slices over medium heat 1–2 minutes per side until golden with defined char marks.
5. Set a warm grilled slice in each bowl.
6. Spoon the macerated berries and their red-and-blue juices generously over the cake.
7. Top with a cloud of vanilla whipped cream and a sprig of fresh mint.
8. Serve right away while the cake is warm and the cream is cold for the best contrast.
9. Grilling cake may sound unexpected, but a quick sear caramelizes the buttery crumb and adds smoky depth that pairs beautifully with cool cream and summer fruit. With red strawberries, blue berries and white cream, this easy sundae lands as a patriotic showstopper that needs no oven on a hot Fourth of July afternoon.

Nutrition (estimated, per serving)

• Calories: 420 kcal
• Protein: 5g
• Fat: 26g
• Carbohydrates: 44g
• Fiber: 3g
• Sugar: 30g
• Sodium: 210mg