Grilled Fruit Shortcake Recipe

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Ingredients

1 pound cake, (store-bought or homemade)
8 oz frozen peach slices
8 oz fresh pineapple, sliced in small rectangles
1 (4-oz) jar Sarabeth's Peach Apricot Preserves
1 (4-oz) jar Sarabeth's Pineapple Mango Preserves
4 oz chopped fresh strawberries
8 oz whipped topping (garnish)
Fresh mint leaves (garnish),

Preparation

Step 1

Preheat a grill over medium heat. Slice the pound cake into 10 1/2" slices. Place the cake directly on the grill grates or in a grill pan. Cook until grill marks appear. Set aside. Repeat with the peaches and pineapple, cooking until grill marks appear. Set aside.

Combine both preserves and mix in the chopped strawberries. Place the pound cake on dessert plates and top with the grilled fruit. Sandwich the fruit with a second slice of pound cake. Top with the preserves, a dollop of whipped topping, and the mint leaves. Scatter any extra grilled fruit on each plate next to the cake.

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