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An Italian twist on strawberry shortcake, Grilled Pound Cake with Balsamic-Macerated Strawberries and Mascarpone Cream is easy and elegant!



Total time

30 minutes






  • strawberries
  • 2 pounds fresh strawberries (trimmed and sliced thick)
  • 6 tablespoons balsamic vinegar
  • ⅓ cup granulated sugar (as needed, to taste)
  • ¼ teaspoon freshly ground black pepper
  • mascarpone CREAM
  • 1 (8-ounce) container Mascarpone cheese
  • ⅓ cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup heavy cream
  • to FINISH
  • 2 (10.75-ounce) boxes Sara Lee Pound Cake (sliced 1/2-inch to 1-inch thick)
  • 4 tbsp unsalted butter (softened)
  • mint sprigs (garnish)


  1. STRAWBERRIES:  Combine strawberries, balsamic vinegar, sugar and black pepper in a bowl.  Stir to combine.  Set aside and let stand for 30 minutes at room temperature or up to 12 hours refrigerated.
  2. MASCARPONE CREAM:  Blend Mascarpone, powdered sugar and vanilla extract together in a bowl until combined and smooth.  Set aside.
  3. Using a hand or stand mixer, whip the heavy cream until stiff and peaks form.  Fold the whipped cream into the mascarpone mixture.
  4. TO FINISH:  Preheat a grill to high.  Coat each side of the pound cake slices with butter.  Grill 1-2 minutes per side or until nicely marked.
  5. Serve the strawberries over the cake along with any accumulated juice.   Top with a dollop of Mascarpone cream and garnish with mint sprigs.

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