Crispy grilled sour cream pound cake is topped with macerated strawberries and blueberries, chantilly cream and served with strawberry coulis and garden fresh mint.
This patriotic dessert is festive for any red, white, and blue holiday celebrated during the summertime when fresh berries are in season. Enjoy it this 4th of July and impress your guests!
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Serves 4 – 6 Ingredients
Store-Bought Sour Cream Pound Cake Loaf, cut into ¼ inch slices
1 pound strawberries, divided
1/2 cup fresh blueberries
½ cup sugar, plus 3 tablespoons, divided
1 tablespoon fresh lemon juice
1 cup cold heavy whipping cream
2 teaspoons pure vanilla extract
Fresh mint, garnish
For the Macerated Berries
½ pound fresh strawberries, sliced
½ cup fresh blueberries
¼ cup sugar
In a medium bowl, mix the berries with the sugar and set aside until ready to use. Allow the ingredients to marry for at least 15 minutes.
For the Strawberry Coulis
½ pound strawberries, hulled and quartered
¼ cup sugar
1 Tablespoon fresh lemon juice
Combine all ingredients in a stockpot and stir to combine. Bring to a boil over medium heat, and let the mixture simmer for 10 minutes or until thickened and the berries break down. Transfer to a blender and puree. Strain through a fine mesh sieve to remove seeds.
For the Chantilly Cream
1 cup cold heavy whipping cream
2 teaspoons pure vanilla extract
3 tablespoons sugar
In the bowl of an electric mixer, whip cream, vanilla and sugar, until stiff peaks form, about five minutes.
Directions
Start by macerating the fruit. Then prepare the strawberry coulis. Set a grill pan coated with olive oil to medium heat. Brush cake slices with olive oil on each side. Grill the pound cake slices, rotating 90 degrees every 30 seconds to achieve crosshatch grill marks. Flip the cake slices and grill on the opposite side for one minute, then remove from the heat. Prepare the chantilly cream. To plate, place the strawberry coulis sauce on the plate, then top it with two grilled pound cake slices. Drizzle the macerated berries and juices onto the cake, and dollop with Chantilly cream. Garnish with fresh mint.
Strawberry Coulis is an easy sauce made with fresh strawberries, sugar and a little lemon juice.
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Author and private chef Rebekah Faulk Lingenfelser with her two books.
Rebekah Faulk Lingenfelser is a five-star private chef, speaker, culinary TV personality, and author of Unique Eats and Eateries of Savannah and the bestselling memoir, Some Kinda Good: Good Food and Good Company, That’s What It’s All About!
Featured in Forbes, on Food Network, and on ABC, she is a Georgia Southern University alumna and an honors graduate of the Savannah Culinary Institute. A member of Georgia Grown and the Women’s Food Alliance, where she serves on the advisory board of the coastal Georgia chapter, Rebekah has been the Statesboro Herald food columnist for more than a decade. She is also a food contributor for Southern Soil, Discovering Bulloch and Effingham Living magazines. Connect with Some Kinda Good on social media, visit RebekahLingenfelser.com or email SKGFoodBlog@gmail.com.
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