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!