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Grilled Strawberry Shortcake


For the skewers

  • 1 pound cake, thawed if frozen

  • 32 strawberries (2 pounds), hulled

  • 2 tablespoons Mazola Corn Oil

  • 2 tablespoons honey

For the glaze

  • 1 1/2 cups powdered sugar

  • 1 tablespoon whipping cream

  • 1/2 teaspoon fresh lemon juice

  • 1/4 cup blueberries, thawed if frozen


For the skewers:

Prepare the grill for direct cooking over medium-low heat.

Slice the pound cake into slices, then cut each slice into cubes. In a small bowl combine the corn oil and honey until well combined.

Thread cake cubes and strawberries through skewers until they’re all gone. If using wooden skewers, be sure to soak the skewers in water for at least 1 hour before using. Lightly brush the oil and honey mixture all over the skewers.

Grill the skewers for about 2 minutes per side, or until the cake is toasted and golden and the strawberries are slightly softened.

For the glaze:

In the pitcher of a blender, combine all the glaze ingredients. Blend on high until everything is well combined and smooth. Drizzle over the skewers before serving alongside the cream.

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