Strawberry Pound Cake by Richard McHone
-1/2 cup heavy cream
-3 tablespoons powdered sugar
-1/4 teaspoon vanilla extract
-Zest of 1/2 lemon
-1/2 cup sour cream
SHORTCAKE AND GLAZE:
-16 large strawberries, from a 1-pound package, hulled
-3/4 cups powdered sugar
-1/4 cup lemon juice
-1 store-bought pound cake, sliced into 1/2-inch slices
-Special Equipment: 4 metal skewers
-Preheat a grill to medium-high heat.
-For the lemon cream: Beat the cream, sugar, vanilla and lemon zest in a mixing bowl until soft peaks form. Add the sour cream and then hand whisk until slightly more thickened. Place in a 1-gallon resealable bag, chill and set aside. This can be made ahead of time and kept well chilled until ready to use.
-For the shortcake and glaze: Slide 4 strawberries onto each skewer. Mix together the sugar and lemon juice in a small bowl.
-Grill the cake slices using tongs until grill marks appear, 30 seconds to 1 minute. Follow by grilling the strawberries, flipping once, until grill marks appear, about 3 minutes. Transfer the strawberries to a cutting board and slice in half. Coat the strawberries in the glaze or brush on.
-Build the sandwiches by putting lemon cream on one side of the cake, followed by 4 strawberry halves. Add another layer of lemon cream and top with the remaining cake slice.
Please note, the gallon bag used to hold your lemon cream can be easily turned into a pastry bag that allows for easy piping.
Simply pull up on one of the bottom corners to the top of the resealable bag and twist making a cone shape into the opposite corner which you will snip with your scissors. Then apply light pressure moving from the top to the bottom of the bag and you now have a pastry bag!
Wrap sandwiches in parchment paper and serve.