Summertime strawberries are so amazing on their own, but this dessert takes them to a completely decadent level. Lightly toasting store-bought pound cake on a grill pan (or in a skillet) with these delicious berries is a great time-saving way to make an impressive & indulgent dessert in minutes.
Serves 6
1 pound whole strawberries – hulled
¼ c. maple syrup
1 t. balsamic vinegar
high quality, store-bought pound cake, cut into think slices
vanilla ice cream – I always prefer Haagen-Daz!
Preheat oven to 425.
Preheat grill pan to medium-low heat.
Line a baking sheet with parchment paper. In a large bowl, toss strawberries with maple syrup and balsamic. Lay strawberries in a single layer in parchment. Roast in oven for 10-12 minutes.
While berries are roasting, lightly butter pound cake and grill until marks appear and it is slightly toasted – 2-3 minutes per side.
Remove berries and cool slightly. Top grilled pound cake with a small scoop of vanilla ice cream and roasted strawberries.
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