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Photo Credit: Elizabeth Newman

Grilled Strawberry Shortcake

Use a vegetable grill pan to prevent the berries from falling onto the coals, or thread them onto skewers. This strawberry shortcake can also be made on the stovetop with a ridged grill pan, in which case substituting smoked olive oil for the regular oil will give the dish a hint of the subtle smokiness you'd get from the grill.
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Grilled Strawberry Shortcake

Servings

4

Prep Time

10 minutes

Cook Time

6 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Grilled Strawberry Shortcake

Ingredients

    For the Berries:

  • 1 pound strawberries (hulled and halved or quartered if large)
  • 2 teaspoons extra-virgin olive oil
  • 3 tablespoons sugar
  • 4 strips of orange peel
  • 1 ⁄8 teaspoon kosher salt
  • For the Brioche:

  • 4 1-inch slices of brioche
  • 2 teaspoons extra-virgin olive oil
  • For the Cream:

  • 1 cup heavy cream (chilled)
  • 1 ⁄4 cup mascarpone cheese (chilled)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons sugar

Instructions

  1. Preheat a grill or grill pan to medium high heat. Place a perforated vegetable cooker over the grate if using an outdoor grill.
  2. In a medium bowl, mix the strawberries with the olive oil. Add to the hot grill and cook for 3 to 4 minutes, flipping and moving them often, until beginning to brown and soften slightly. Remove back to the bowl and add the sugar, strips of orange peel, and salt. Stir to combine. Set aside to let the flavors marry.
  3. Drizzle the slices of brioche evenly with the olive oil. Place on the preheated grill and toast for about 1 minute per side or until golden brown and crispy. Remove to serving plates.
  4. In a large bowl, combine the heavy cream, mascarpone, vanilla and sugar. Using a hand-held mixer, beat on medium speed until soft peaks form, about 2 minutes.
  5. Spoon some of the berries over each piece of bread. Top each slice with a large dollop of the cream and drizzle with some of the juice.
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