Cooking expert Sassy Mama shows us how to make a recipe for grilled strawberry and cream shortcake.
3 cups fresh strawberries, hulled and sliced
1 box vanilla Cook & Serve pudding
1 vanilla bean
3 cups half & half
1 pound cake, sliced into 2 inch slices
To make the cream: prepare according to package instructions instead use half & half and only three cups. Split vanilla bean in half and use the back of your knife to remove the seeds from each half of the pod and add to pudding while cooking.
Once the pudding has thickened removed from the heat pour into a bowl.
Place plastic wrap directly on top of the pudding to prevent a skin from forming.
Chill in the refrigerator for six hours.
Preheat the grill to medium high heat. Brush pound cake slices with olive oil and set aside on a plate.
Grill the pound cake on both sides till grill marks appear.
Remove the pound cake and sat on a plate had a spoonful of cream over the top of the pound cake and then follow with strawberries, whipped cream and a sprig of mint.