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Grilled raspberry shortcake with raspberry cream

Grilled raspberry shortcake
If I’ve learned anything in my almost three years of marriage it’s letting my man do or tend to the grill. It’s like it is their sanctuary,  their baby, their happy project. My husband is pretty happy to let me do the cooking and baking in the family but once we move to the back porch he takes the reins. Theres something satisfying to them about grabbing a cold beer and being able to Man The Grill. I would never want to take that IMPORTANT burger or steak role from him. Nor do I sit their and say you need to add this or cook it that way.

I just don’t.

However, he works during the daytime and I’m at home with the free willpower to cook/bake/grill anything that I want or crave on that particular day. Well, ladies I took over the grill for the afternoon. I pulled back the dusty cover to release the grill, shiny color and all its cooking glory. It was all mine. Free range to cook what ever I wanted before he pulled back into the drive for the evening.

Grilled raspberry shortcake

Most women or people would grill a steak or some fresh romaine lettuce. Oh how I love the crisp taste of grilled romaine lettuce with a little bit of salt and balsamic vinegar. This day I was venturing away from the norm and I was going to make a grilled raspberry shortcake with raspberry cream. I was intrigued with the flavor combo since people usually use strawberries instead, but this was my dish and my grill to man.

In our local stores the main brand of berries is Driscolls. I’m so happy to be teaming up with them today for this gratifying berry shortcake dish. They offer raspberries, strawberries, blueberries and blackberries plus some organic berries as well. Raspberries scream dessert dish to me. Whether it be dipping them in sugar and water or adding them to a classic dish.

Grilled raspberry shortcake

I thought about skewering up my raspberries but wasn’t sure how well they would hold up with the grill grates, so I stuck with MY trusty grill basket. In a matter of a couple of seconds I had some nice grilled raspberries for my recipe.

GIVEAWAY: {Closed} Leave a comment saying what you would make with raspberries for a chance to win $100.00 worth of Driscoll’s coupons.

Winner is comment #21!

Additional entries–> Leave a comment for each one.

A winner will be randomly picked on July 2nd. They will have 48 hours to respond or another winner will be selected. Only open to US residents.

ENJOY ~ Meagan

Grilled raspberry shortcake with raspberry cream

Grilled raspberry shortcake

Grilled raspberry shortcake with raspberry cream

Yield: 3-4 servings
Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 18 minutes

Ingredients

  • 1/4 cup half and half
  • 1/2 teaspoon vanilla
  • 3 tablespoon powdered sugar
  • 1/2 cup sour cream
  • 6-ounce container or 1 1/2 cups Driscoll’s raspberries
  • 1 teaspoon sugar
  • 8 thick slices of store-bought pound cake

Instructions

Preheat grill to 325 degrees F.

Pour half and half, vanilla, powdered sugar and sour cream into a large mixing bowl. Beat on high for 4 minutes until mixture thickens up. Place mixing bowl in refrigerator while raspberries cook.

Place vegetable grill basket on top of the grill and add raspberries. Cook for 1 minute stirring occasionally. While raspberries are cooking place pound cake slices on grill and cook for 20-25 seconds on each side. Remove cake and raspberries from grill.

Remove cream from refrigerator and add 3 raspberries to the bowl. Mix again until raspberries are broken up in the cream. Pour into a piping bag or ziploc bag and cut off the corner.

Lay one slice of the pound cake onto a plate and top with cream. Then add 5-6 raspberries and top with an additional pound cake slice.

Top with more cream and raspberries.

Did you make this recipe?

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Disclosure: This is a sponsored post with Driscoll’s. All opinions are 100% my own and if you want more recipes please check out www.Driscolls.com.