Grilled Pound Cake and Aged Balsamic Macerated Strawberries
1 package pound cake, sliced 3/4 inch
2 pints strawberries
4 oz. Stonewall Kitchen Aged Balsamic Vinegar
3 tablespoons sugar
2 whole oranges, juice of
3 cups whipping cream
3/4 cup confectioners’ sugar
1 teaspoon vanilla
Clean and quarter strawberries and place them into a bowl.
Combine strawberries with vinegar, sugar and the juice of 1 orange and mix gently. Refrigerate for about 1 hour.
In a mixing bowl, combine remaining ingredients and the juice of the other orange and whip into a thick cream.
Preheat grill to a medium-high heat and grill pound cake slices on both sides for about 1 minute or until lightly marked.
On a serving platter, lay down half of the grilled pound cake and spoon strawberries and liquid over, place a big dollop of the orange cream on to the berries and place the other pieces of grilled pound cake on top of the cream.