Grilled pound cake is my signature dessert. Sure, you can make your own pound cake and ice cream from scratch or you can save some time and pick some up at the store.
The great thing is that you can replace ingredients as needed. Flavored pound cake and your favorite ice cream and toppings will help you make this dish one of your own. You can also trim calories by using low-fat, sugar-free items and dropping the butter and brown sugar.
If you fear placing slices of pound cake directly on a grill, try using a grilling basket or use a sheet of heavy-duty foil to make a griddle-like surface.
See all cake recipes.
- Cooking spray, for the grill
- 4 slices pound cake
- Spray butter or 2-3 tablespoons unsalted butter, melted
- 2 -3 teaspoons brown sugar (optional)
- 4 scoops ice cream
- 1 Cup sliced strawberries
- 1/4 Cup strawberry syrup
- 1/3 Cup sliced almonds, toasted
- 8 ounces nonfat cream cheese, softened
- 1 cup butter, softened
- 2 teaspoons butter, softened
- 2 cups white sugar
- 1 teaspoon salt
- 2 teaspoons vanilla
- 6 eggs, room temperature
- 3 cups all-purpose flour, sifted
- 2 cups strawberries, muddled
- 1 teaspoon vanilla sugar
Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
Cream nonfat cream cheese, 1 cup plus 2 teaspoons butter, and sugar together in a bowl until light and fluffy, about 3 minutes. Add salt and vanilla extract and beat the mixture well. Add eggs, one at a time, beating thoroughly after each addition. Gradually add flour, one cup at a time, beating until just incorporated into the batter. Add strawberries after the last cup of flour and beat for a few seconds. Finish mixing with spatula if you need to.
Pour batter into the prepared Bundt® pan. Lightly sprinkle the top of the batter with the vanilla sugar.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Recipe: Grilled Strawberry Pound Cake Kabobs & Labor Day with Longhorn Steakhouse
I can’t believe Summer is coming to an end. We had a pretty amazing Summer ourselves, but now that it’s Labor Day weekend we will be celebrating the end of Summer and for us, school starts on Tuesday. Labor Day is a day that honors the American labor movement and the contributions that workers have made to the strength, prosperity, and well-being of their country. Make sure you celebrate! I know we’ll be grilling out some yummy steaks, and if you are I’d definitely take advantage of the LongHorn Grill Us Hotline.
LongHorn Steakhouse is offering free grilling assistance and tips through the third annual LongHorn Grill Us Hotline for this holiday weekend, Labor Day!
We think our readers would be interested in knowing how to be in touch with one of the 40 Grill Masters Longhorn will have at the ready to answer questions and provide grilling tips. I’ve included the phone and text information below for you to be in touch with them this weekend!
- Phone: Dial 1-855-LH-GRILL (1-855-544-7455) to be connected to a Grill Master
- Text: Text LHGRILL to 40679 to get expert grilling tips and live, real-time grilling advice (Up to 2 Messages/request. Message and data rates may apply.)
Expert advice is available Friday, September 4 , through Sunday, September 6 , from 12 to 5 p.m. ET . And throughout the Hotline, LongHorn will surprise lucky callers with grilling gifts!
YES YOU COULD WIN A GREAT GIFT!
Now time for a super yummy recipe that looks absolutely AMAZING!
Grilled Strawberry Pound Cake Skewers with Grand Marnier Whipped Cream
Created exclusively for grilling season by LongHorn Steakhouse’s Executive Chefs
1 cup of heavy whipping cream
2 tablespoons of sugar
2 tablespoons of Grand Marnier
¼ cup of balsamic vinegar
¼ cup of brown sugar
1 pound cake
1. Clean and oil your grill grates, heat to 350 degrees F.
2. To make whipped cream, combine 1 cup heavy whipping cream with 2 tablespoons of sugar.
3. Whip until soft peaks form. Add Grand Marnier and whip quickly to incorporate. Cover and store refrigerated until needed.
4. Hull strawberries. Dip into balsamic vinegar then dip into brown sugar to fully coat. Set aside.
5. Cut pound cake into 1” slices then cut slices into 1” chunks. Strawberries and pound cake should be same thickness for even grilling.
6. Using 16, 8” bamboo skewers, hold 2 skewers so they are slightly apart and thread a chunk of cake onto them, then a berry crosswise, then another chunk of cake, then another berry.
7. Repeat to make 7 more skewers. Cover and refrigerate until needed.
8. Grill kebobs, turning once with tongs until grill marks appear – about 1 minute per side. Cake should release from grill when it’s toasted, but if not, nudge it with tip of your tongs.
9. Serve on platter with Grand Marnier Whipped Cream. Serve 2 skewers per person with the whipped cream to dip.
Recipe creates 4 servings (2 skewers each).
For more information about LongHorn Steakhouse or to find your nearest location, visit LongHornSteakhouse.com. Connect with Longhorn at Facebook.com/LongHornSteakhouse, Twitter.com/LongHornSteaks and Instagram.com/LongHornSteaks.
What is your favorite dish for a family/friend get together?
RECIPE: Grilled Pound Cake and Strawberries
Grilled Pound Cake with Strawberries
1 loaf of pound cake
12 mint leaves, sliced in a chiffonade
10 cups strawberries, sliced
1 cup sugar
4 cups whipped cream
In a skillet or saucepan, place about 5 cups of the strawberries, mint and sugar. Heat over medium low and stir occasionally. The sugar should dissolve, mint shrivel up, and the strawberries release their juices and thicken up a bit. Take a potato masher and mash up the berries. Set aside.
Slice the pound cakes into slices that are just under 1/2 inch thick. Heat the grill pan or grill over medium heat. Place the slices on the grill and let grill for about 3-4 minutes then flip and grill for the same amount of time on the other side. You want the slices to get grill marks and slightly toasted and crispy just on the outside.
Lay one slice on plate. Spread a thin layer of the strawberry mint puree/mixture on top. Then layer about 3/4-1 cup of the fresh, sliced strawberries on top. Place a large dollop on top of the strawberries. Then top with another slice of pound cake and spread a little more of the cooked strawberries on top. Serve and Enjoy!
Note: This recipe is pretty flexible so you can either toast or grill the pound cake slices. I used the grill pan to make up my last batch and it was perfect.
How To Make The Strawberry Cream Cheese Glaze
Oh but wait, we aren’t done yet. We need to make some glaze. Oh this cream cheese glaze. Be still my heart. I was dipping extra strawberries in this glaze. I just couldn’t help myself.
This glaze has some typical ingredients- cream cheese (for a bit of tanginess), powdered sugar (for sweetness of course), heavy cream (for richness and something to thin it out), and vanilla (for a bit of flavor)- but it also has a secret weapon. Yes my glazes come with secret weapons.
Freeze dried strawberries.
- 2 cups sugar
- ⅓ cup canola oil
- 6 tablespoons butter, softened
- 2 large eggs
- ½ teaspoon vanilla extract
- 2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice
- 9 ounces all-purpose flour (about 2 cups)
- 3.4 ounces whole-wheat pastry flour (about 3/4 cup)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup light sour cream
- ¼ cup 2% reduced-fat milk
- Baking spray with flour
- 2 cups chopped strawberries
- ⅓ cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- Dash of salt
Combine first 3 ingredients in a large bowl beat with a mixer at medium speed until light and fluffy. Add eggs, beating until incorporated. Stir in vanilla, lemon rind, and 2 tablespoons lemon juice.
Weigh or lightly spoon flours into dry measuring cups level. Combine flours, powder, soda, and salt. Combine sour cream and milk. Add flour mixture and sour cream mixture alternately to butter mixture, beginning and ending with flour mixture.
Spoon batter into a 10-cup Bundt pan coated with baking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes. Remove from pan cool on wire rack.
Combine strawberries and remaining ingredients in a saucepan bring to a boil. Reduce heat cook 3 minutes or until thick. Strain through a sieve over a bowl discard solids. Drizzle glaze over cake.
Variation Double-Chocolate Swirl Prepare base recipe through step 3, decreasing granulated sugar to 1 3/4 cups and omitting rind and juice. Combine 1 teaspoon canola oil and 1 ounce chopped bittersweet chocolate in a microwave-safe dish. Microwave at HIGH for 1 minute, stirring every 20 seconds until smooth. Stir in 2 tablespoons unsweetened cocoa. Remove 2 1/2 cups vanilla batter add to chocolate mixture, and stir. Using 2 ice-cream scoops or 2 large spoons, add batters alternately to a 10-cup Bundt pan coated with baking spray swirl. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan cool on wire rack. Combine 2/3 cup powdered sugar, 2 tablespoons 2% reduced-fat milk, 1 tablespoon unsweetened cocoa, 1/4 teaspoon vanilla extract, and 1/8 teaspoon salt stir until smooth. Drizzle glaze over cake. Serves 16 (serving size: 1 slice) CALORIES 311 FAT 7g (sat 8g) SODIUM 124mg
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- Mix the strawberries, vinegar, and pepper and marinate for 10 to 15 minutes.
- Heat a grill, stove-top grill pan, or non-stick sauté pan until hot. (If using the pan, add the butter if grilling, omit the butter entirely.)
- Add the cake slices and cook until caramelized and toasted. Transfer to 4 dessert plates.
- Top with the strawberries, their liquid, and a spoonful of whipped cream.
Eat This Tip
Why waste time (and calories) baking cakes from boxes at home when every grocery store in America sells angel food cake? It's inexpensive, well made, and—at just 72 calories and 0 grams of fat per slice—only marginally worse for you than a rice cake. Plus, it's super versatile, ready in an instant to provide a spongy base for a small ice cream sundae, for dipping into fondue, or for a light rendition of bread pudding. Or top it with grilled fruit (apricots and peaches work best) and crown with a small scoop of your favorite vanilla bean ice cream.
This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!
How to Make Pound Cake Vegan
Traditionally, pound cake contains eggs, butter and a variety of dairy products like milk and sour cream or yogurt. Luckily, there are plenty of options for vegan butter and dairy products on the market these days. Eggs are the most challenging thing to swap when considering how to make pound cake vegan.
Choosing a Plant Based Butter
For the butter, I simply chose a vegan butter that I know and trust. My two top picks are Earth Balance Soy Free Buttery Sticks and Country Crock Plant Butter Sticks (the avocado oil variety is my favorite!). These products mix and bake JUST like butter. They have never once failed me.
Choosing a Vegan Milk and Yogurt
For the dairy products, I always use So Delicious Plain Unsweetened Coconut Milk in my baking. Its neutral in flavor, and easy to find. And for this strawberry loaf, I also use plant-based yogurt to lend moisture, tenderize and to add richness. My pick for plant-based yogurt is Forager Plain Unsweetened Yogurt.
How to Bake Pound Cake Without Eggs
To swap the eggs for this Vegan Strawberry Pound Cake, it may seem like I’ve done nothing. BUT thats not true. I added more vegan butter than I usually would for a loaf this size to increase the richness.
I also added more vegan milk and yogurt to increase moisture content. Egg also help leaven pound cake, so I added a bit more leavener than you will traditionally find for a strawberry pound cake like this. And I added lemon juice to activate it!
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10 Easy, Cute, & Kid-Friendly Easter Treats!
To mis-quote Chandler Bing, “Could this Strawberry Swirl Bundt Cake BE any more springy??” It’s a moist vanilla cake with a swirl of strawberry cake in the middle, topped with a lemon glaze and a garden of fresh berries and buttercream blooms on top. It’s almost too pretty to eat (almost!) and makes me smile every time I look at it.
A good glaze texture is so important for bundt cakes, and so hard to nail! I usually like my glaze to be fairly opaque, as opposed to thin and barely-there, so I aim for a pancake batter consistency when I make it. This might make the glaze too thick for some people, but I have literally never uttered the phrase “too much glaze” in my life, so I am definitely not one of those people.
Russian piping tips, and added an assortment of differently colors and shapes of flowers all over the top:
You can make the flowers as full or as sparse as you like. I’ve literally never met a cake I didn’t want to douse in buttercream, so I went for a very full, lush look…but you don’t have to take things as far as I did! In fact, once I covered most of the surface with the Russian piping tips, I went back with a few small star tips, and added some colorful stars in between. Finally, I filled in any last gaps with green leaves here and there.
The cake has a traditional pound cake texture, with a tight crumb and a lovely subtle vanilla flavor with a slight sour cream tang. The strawberry swirl in the middle comes from mixing strawberry puree and chopped strawberries into a portion of the batter. I love this realistic strawberry flavor, but be aware that if you don’t add pink food coloring, it’s sort of a muted mauve color. I don’t mind food coloring (obviously) so a bit of pink gel coloring helped make my strawberry layer a more traditional pink.
I hope this cake brings a smile to your face, too, and I wish you all sunny skies and colorful flowers in the very near future. If you want to see how this cake is made and decorated, check out the video below!
Don’t miss our collection of the 10 Best Valentine’s Day Cakes – see the whole web story here!