Grilled Shortcake with Lemon Mint Whipped Cream Grilled Shortcake with Lemon Mint Whipped Cream

Grilled Shortcake with Lemon Mint Whipped Cream

This Grilled Shortcake with Lemon Mint Whipped Cream recipe makes for a super-easy yet impressive summer dessert. Store bought cake is grilled and paired with honey dipped berries, to top it off we've added a delightfully refreshing lemon and mint whipped cream! If you've ever wanted to capture the taste of summer—this is the recipe for you!  

PREP: 15 Min. | COOK: 5 Min. | TOTAL: 20 Min



  • 1 ½ cups heavy whipping cream
  • 1/4 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 tbsp powdered sugar 
  • 1lb Berries (Strawberries, Blueberries, or Raspberries)
  • 2 tbsp honey
  • Cake (Shortcake, Angel Food Cake or Pound Cake) 
  • 2 tsp fresh mint, finely chopped, plus more for serving
  • 6 large skewers

How To Make

STEP 1: Preheat your grill to medium heat. 

STEP 2: In a medium bowl, add heavy whipping cream and vanilla extract. Using a mixer or egg beater, whip the cream on medium speed for 2-3 minutes. the stand mixer or egg beater at medium speed to whip the cream for 2-3 minutes. Add the lemon zest, chopped mint and the powdered sugar. Whip until soft peaks form, 4-6 minutes more. Refrigerate until serving.

STEP 3: Cut cake into 1 inch think slices. Next, thread berries onto each skewer. Drizzle each skewer of berries with 1 teaspoon of honey. Use a brush or fingers to spread it around and coat berries.

STEP 4: Transfer berry skewers and cake to the grill. Grill on one side until grill marks appear, 1-2 minutes. Flip and cook until grill marks appear on the other side, 1-2 minutes more. Remove from grill.

STEP 5: Serve each slice of cake with a skewer of grilled berries and about ½ cup of whipped cream. Garnish with additional mint leaves, if desired. Enjoy!


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