Grilled Pound Cake with Balsamic Macerated Strawberries and Mascarpone Cream

Recipe by From a Chef's Kitchen

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

Ingredients

• 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)

Method

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.

View the recipe instructions at From a Chef's Kitchen