Dessertsbiggerbolderbaking5.0
Grilled Homemade Shortcake with Strawberries & Lime Cream
My Grilled Homemade Shortcake With Strawberries & Lime Cream recipe takes your BBQ and uses it for an incredible summer dessert experience.
👥 6 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 45 min🔥 Cook: 40 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- spatula
📝 Preparation Steps
1
Angel Food Cake
2
Preheat the oven to 325°F (160°C). Butter an angel food cake pan and set aside.
3
In a medium bowl, sift together powdered sugar, flour, cornstarch (I used Signature Select® for all 3), and salt.
(5oz/142g) all-purpose flour (I used Signature Select®)1 cupcornstarch (I used Signature Select®)2 tablespoons(8oz/225g) granulated sugar1 cup(20oz/568G) fresh strawberries4 cups
4
In a stand mixer fitted with a whisk attachment, whip egg whites (I used O Organics® eggs) and cream of tartar on medium speed until you've reached soft peaks.
(5oz/142g) all-purpose flour (I used Signature Select®)1 cupcream of tartar1 teaspoon(8oz/225g) granulated sugar1 cup(20oz/568G) fresh strawberries4 cups
5
Increase the speed to medium-high and gradually sprinkle in granulated sugar one tablespoon at a time until stiff peaks form. Mix in extracts and remove the bowl from the mixer.
(5oz/142g) all-purpose flour (I used Signature Select®)1 cup(8oz/225g) granulated sugar1 cup(20oz/568G) fresh strawberries4 cupsgranulated sugar2 tablespoons
6
Sprinkle half of the flour mixture over the whipped egg whites and fold gently with a large spoon or spatula until just combined. Sprinkle over the remaining flour mixture and gently fold until no streaks remain.
7
Transfer the batter into a prepared cake pan and bake until the top of the cake springs back when touched, 40–⏱️ 50 minutes. Allow to cool for ⏱️ 15 minutes before removing it from the pan and transferring to a rack and let cool completely. I suggest making the angel food cake the day before your BBQ.
8
Macerated Strawberries
9
Wash, hull, and halve the strawberries and place in a medium bowl. Stir in the granulated sugar and allow to sit for ⏱️ 60 minutes to macerate. Stir occasionally.
(5oz/142g) all-purpose flour (I used Signature Select®)1 cup(8oz/225g) granulated sugar1 cup(20oz/568G) fresh strawberries4 cupsgranulated sugar2 tablespoons
10
Lime Whipped Cream
11
Using an electric stand mixer or hand mixer whip the cream (I used Lucerne® heavy whipping cream) to soft peaks. Add the zest of the limes and stir. Place in the fridge until needed.
(5oz/142g) all-purpose flour (I used Signature Select®)1 cup(8oz/225g) granulated sugar1 cup(20oz/568G) fresh strawberries4 cupslimes2
12
Assembling the Strawberry Shortcake
13
Turn your BBQ to medium-low heat. Cut 6 thick slices of angel food cake and place on the preheated grill. Grill on each side for ⏱️ 2-3 minutes or until your cake is toasted. Remove from the grill.
14
Place your grilled cake on plates and spoon over the macerated strawberries and any juice that formed. Finish with a big dollop of whipped lime cream and enjoy straight away.
Nutrition Facts
calories
657 kcal
fat Content
24.5 g
serving Size
6 g
fiber Content
3.3 g
sugar Content
77 g
sodium Content
171.6 mg
protein Content
9.3 g
cholesterol Content
59.1 mg
carbohydrate Content
99.8 g
saturated Fat Content
13.8 g
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