Grilled Strawberry Shortcake Kebabs

By á-175897

Kabobs made with pound cake and jam glazed strawberries are lightly grilled and served with a whipped cream sauce. Perfect dessert for a summer barbecue with family and friends.

Ingredients

• 1/2 cup whipping cream
• 1/2 cup crème fraîche
• 2 tablespoons packed dark brown sugar
• Zest of 1/2 lemon
• 1 angel food cake, 1 pound loaf
• 32 strawberries, about 2 pounds, preferably about 1 1/2 in. wide, hulled to create a V-shaped hollow
• 6 tablespoons strawberry jam

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

Beat whipping cream, crème fraîche, sugar, and zest in a bowl with a mixer until thick enough to hold a soft shape. Chill.

Cut cake into parallel slices 1 1/2 in. wide, then cut slices into 32 chunks, each 1 1/2 inch. Save remaining cake for other uses.

Heat grill to medium-low (300°F to 350°F). Put strawberries in a large bowl. Microwave jam in a glass measuring cup until bubbling, about 30 seconds. Using a pastry brush, dab hulled insides of berries with jam, then brush remaining jam over berries and turn gently to coat all over.

Hold a pair of bamboo skewers so they're slightly separated and thread a chunk of cake onto them, then a berry crosswise, then another chunk of cake and another berry. Repeat to make 15 more kebabs.

Grill kebabs, covered, turning once with tongs, until grill marks appear, 3 to 4 minutes; cake should release from grate when it's toasted, but if not, nudge with tip of tongs. Serve with cream mixture.

Make ahead and grill prior to serving.