Half of the year has officially gone, and it’s hard to believe we’re celebrating the 4th of July, but if you need a little something sweet to top off the holiday, I've got you covered with a red, white, and blue festive gussied-up dessert that's easy and Some Kinda Good.

Grilled sour cream pound cake is topped with macerated strawberries and blueberries, chantilly cream and a strawberry coulis, and finished with a sprig of green mint from the garden. Take a shortcut and purchase a pound cake from the grocery store bakery. Macerating berries simply means you add a little sugar to them to bring out their natural juices, and chantilly cream is a fancy name for adding pure vanilla extract to your fresh whipped cream.

The strawberry coulis is a sweet sauce with just three ingredients—sugar, lemon juice and fresh strawberries—and those cook down until they’re thickened and bubbly. Then, you simply strain the sauce to omit any seeds, and you’re left with a beautiful pop of color on the plate, and a decadent pink sauce that has many uses. Freeze it into ice cubes to add flavor to your cocktail or pour it over ice cream.

By grilling the sliced pound cake, the edges get crispy and the cake is served warm. If you really want to impress your guests, brush the cake slices with olive oil, and make sure your grill grates are coated in oil as well, then rotate the cake slice 90 degrees on one side every 30 seconds to achieve crosshatch grill marks.
Regarding equipment for this recipe, an immersion blender, indoor grill pan and fine mesh sieve will make the job easier. If you don’t have an immersion blender, transfer the sauce to a regular blender. You can also grill the cake using an outdoor grill.
If you enjoy watching cooking videos on YouTube, subscribe to my channel by visiting www.youtube.com/@SKGFoodBlog. There, you can watch me make this recipe and many others. Wishing you a fun and festive Independence Day. Happy 248th Birthday America!

Grilled Pound Cake with Chantilly Cream and Strawberry Coulis
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, hulled and 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.