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Grilled Strawberry Shortcake
Servings
4
Prep Time
10 minutes
Cook Time
6 minutes
Ingredients
- 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
- 4 1-inch slices of brioche
- 2 teaspoons extra-virgin olive oil
- 1 cup heavy cream (chilled)
- 1 ⁄4 cup mascarpone cheese (chilled)
- 1 teaspoon pure vanilla extract
- 2 tablespoons sugar
For the Berries:
For the Brioche:
For the Cream:
Instructions
- Preheat a grill or grill pan to medium high heat. Place a perforated vegetable cooker over the grate if using an outdoor grill.
- 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.
- 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.
- 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.
- 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.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 47 grams
- Protein
- 7 grams
- Fat
- 34 grams
- Saturated Fat
- 18 grams
- Cholestrol
- 102 milligrams
- Sodium
- 273 milligrams
- Fiber
- 3 grams
- Sugar
- 24 grams
- Trans Fat
- 1 grams
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