Classic strawberry shortcake with a grilled twist. Store bought pound cake gets sliced and then grilled. Top it with fresh whipped cream and sliced strawberries. It's the perfect summer dessert!
Heat an outdoor grill or stovetop grill to medium-high heat. Grease with cooking spray or vegetable oil. Grill the pound cake slices for about 2 minutes per side, or until golden grill marks form on both sides. Transfer to a plate and allow to cool.
Whip the cream in a large mixing bowl until somewhat thick. Add the powdered sugar and vanilla extract. Continue to beat until soft peaks form. Do not over-mix, or you'll end up making butter instead.
Assemble the shortcakes by topping half of the pound cake slices with whipped cream and sliced strawberries. Top each with the remaining pound cake slices. Eat right away. Enjoy!