Preparation Info

Grilled Pound Cake and Aged Balsamic Macerated Strawberries


  • 1 package pound cake, sliced 3/4-inch
  • 2 pints strawberries
  • 4 ounces Stonewall Kitchen Aged Balsamic Vinegar
  • 3 Tablespoons sugar
  • Juice from 2 whole oranges
  • 3 cups whipping cream
  • 3/4 cup confectioner's sugar
  • 1 teaspoon vanilla


  1. Clean and quarter strawberries and place them into a bowl.
  2. Combine strawberries with vinegar, sugar and the juice of 1 orange and mix gently. Refrigerate for about 1 hour.
  3. In a mixing bowl, combine remaining ingredients and the juice of the other orange and whip into a thick cream.
  4. Preheat grill to a medium-high heat and grill pound cake slices on both sides for about 1 minute or until lightly marked.
  5. 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 onto the berries and place the other pieces of grilled pound cake on top of the cream.
  6. Garnish with fresh mint and serve.

Stonewall Kitchen Ingredients

Aged Balsamic Vinegar

Aged Balsamic Vinegar

Item: 551010
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