Summer has arrived, making now the perfect time to get creative with berries… and your grill! This grilled pound cake is simply delicious and makes an impressive desert to serve at a BBQ or fun dinner party.

You can make this with any combination of fruit, but macerating the berries forms a light sauce that I like to drizzle over the dessert.


  • 3 cups fresh berries (raspberries, blackberries, blueberries, sliced strawberries)
  • 3 tablespoons granulated sugar, divided use
  • 1 cup whipping cream
  • 4 tablespoons fresh lemon juice
  • 2 teaspoons fresh lemon zest
  • 2 tablespoons mascarpone cream cheese
  • 4-6 tablespoons softened butter
  • 1 pound cake (homemade or purchased)
  • chopped fresh mint
  • ½ cup strawberry or raspberry syrup (optional)
  • mint leaves, for garnish

Makes 4-6 servings, depending on the size of the pound cake.


  1. Combine the berries and 2 tablespoons sugar in a bowl, mix, and set aside. Let stand for 30 minutes to 1-2 hours. (The longer the berries sit, the more they will break down, creating a light sauce. The timing depends on how whole you like your berries to remain.)
  2. Beat the whipping cream until it begins to thicken. Add remaining 1 tablespoon sugar, lemon juice, and zest. Beat until soft peaks form, then beat in mascarpone until just combined. Cover and refrigerate until ready to use. (The mascarpone will stabilize the whipped cream so it can be made ahead.) Refrigerate until ready to use.
  3. Prepare your outside grill until heated to medium-hot. Thinly slice off ends of the pound cake and discard; slice remaining cake into approx. 1-inch thick slices and place on baking sheets. Let cake slices sit for a few minutes before grilling. Spread softened butter in a thin layer on both sides of each slice. Grill uncovered for 2-3 minutes a side, until toasted and golden brown.
  4. To serve, finish off berry mixture with a sprinkling of chopped fresh mint and, if desired, strawberry or raspberry syrup for a thicker sauce. Top each grilled pound cake slice with berries, drizzle with some of the berry juice, then a dollop of whipped cream.
  5. Garnish with a sprig of mint.

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...