I love pound cake. I mean, honestly, who doesn’t? It’s so stinking delicious! So I’m excited to be doing another post with Sara Lee Desserts! (You can check out my last post with Sara Lee here — Mini Berry Trifles with Lemon Whipped Cream)
This time around, I wanted to try out grilling the pound cake. I’ve seen a few recipes using grilled pound cake and I was intrigued. (Like this recipe for Mini Grilled Strawberry Shortcake Skewers or this one for Grilled Pound Cake with Berries and Whipped Cream).
Strawberries are in season so a Strawberry Shortcake recipe was in order… but I upped the flavor by adding Nutella Whipped Cream. Oh yes.
Ingredients:
- 1 family sized Sara Lee Pound Cake
- 1 16 oz pack of strawberries
- 1/2 cup nutella
- 1 cup whipping cream
- cooking spray
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Slice off the ends of the pound cake. Slice the rest of the pound cake in 1/2 inch slices. If you have a 2-inch diameter circular cutter, use it to cut 2 rounds out of each slice of pound cake. (If you don’t have one, you can just cut off the edges of each piece and then slice in half to make two square pieces from each slice.) Set aside. 
To make the Nutella whipped cream, add the Nutella to a medium sized bowl and whip using an electric mixer on high for about 30 seconds to soften it up. 
Pour in the whipping cream and whip on low until the Nutella begins to incorporate into the whipping cream. 
Turn the mixer up to high and beat until soft peaks form. 
Hull and slice your strawberries. Smaller strawberries you will be able to cut into thirds, larger you might get into quarters. 
Heat your grill over medium heat (I used a grill pan but you can use a normal grill). Spray with cooking spray. Add the pound cake rounds/squares to the grill and cook for 1 minute or until grill marks appear. Flip and cook for another minute. 
To assemble, spread some Nutella whipped cream on top of a slice of grilled pound cake. 
Top with a strawberry slice. 
Add another slice of pound cake and another layer of Nutella whipped cream. 
Top with another strawberry slice. Repeat to assemble the rest. You may end up with some extra Nutella Whipped Cream. I have a feeling you’ll find a use for it 🙂 note: I added some to my coffee. YUM
These are best served immediately, but are pretty darn good at room temperature as well. These little guys are super tasty! The hazelnut flavor of Nutella is really nice with strawberries. I like them as bites so that I don’t gobble down an entire pound cake by myself 🙂
The grilled flavor added to the pound cake is awesome. You get that smokiness of grilling with a super warm piece of pound cake, what’s not to like?
You can probably make these ahead of time and refrigerate them until ready to eat, but then the pound cake won’t be warm — you will still retain that smoky texture though! These can be eaten as finger food but are a bit messy so have plenty of napkins on hand. They work nicely as two-bite desserts using a fork or spoon as well.
- 1 family sized Sara Lee Pound Cake
- 1 16 oz pack of strawberries
- 1/2 cup nutella
- 1 cup whipping cream
- Slice off the ends of the pound cake. Slice the rest of the pound cake in 1/2 inch slices. If you have a 2-inch diameter circular cutter, use it to cut 2 rounds out of each slice of pound cake. (If you don’t have one, you can just cut off the edges of each piece and then slice in half to make two square pieces from each slice.) Set aside.
- To make the Nutella whipped cream, add the Nutella to a medium sized bowl and whip using an electric mixer on high for about 30 seconds to soften it up.
- Pour in the whipping cream and whip on low until the Nutella begins to incorporate into the whipping cream.
- Turn the mixer up to high and beat until soft peaks form.
- Hull and slice your strawberries. Smaller strawberries you will be able to cut into thirds, larger you might get into quarters.
- Heat your grill over medium heat (I used a grill pan but you can use a normal grill). Spray with cooking spray. Add the pound cake rounds/squares to the grill and cook for 1 minute or until grill marks appear. Flip and cook for another minute.
- To assemble, spread some Nutella whipped cream on top of a slice of grilled pound cake.
- Top with a strawberry slice.
- Add another slice of pound cake and another layer of Nutella whipped cream.
- Top with another strawberry slice. Repeat to assemble the rest.
These look wonderful! (And addictive!!!)
Mary Frances recently posted..Asparagus Risotto
Yum!
These look fantastic! I love the nutella whipped cream…WOW!
When I saw Nutella Whipped Cream, I had to took at your recipe. Yummy!
haha so glad I could tempt you! 🙂 Thanks for stopping by Joanne!