Grilled Strawberry Shortcake

This is a great idea for a desert that you can make fresh at your next cookout right outside on the grill if you like, or you can make it inside on your stove top griddle.

Shortcake Ingredients

– 1/2 cup of whole wheat flour
-¾ cup self rising flour, with a little extra for your work surface
– 1/2 cup milk
– 1 egg
– 1 tablespoon sugar
– 1 teaspoon baking powder
– 1 tablespoon oil
– ¼ teaspoon salt

Basting Sauce

– 3 tablespoons butter
– 2 tablespoons honey
– 1 tablespoon liquor

Filling
– 2 cups sliced strawberries
– 1 tablespoon raw sugar
– 1 teaspoon ground cinnamon

Ice Cream

– Although vanilla is the “traditional” flavor, consider chocolate or banana ice cream to add even more complexity to the palate.

Cooking Directions

Shortcake

To make the shortcakes, have the griddle medium high. Combine all dry ingredients in a large bowl. In a separate bowl whisk together the eggs, milk and oil and blend into dry ingredients with a large wooden spoon, which will result in a cookie-like dough. Roll dough out onto a floured surface like biscuit dough. Cut into round pieces with a cookie-cutter or small glass.

Lightly oil a sauté pan and place it on the grill to heat. When hot, add the biscuits, cook them about 5 to 10 minutes on one side then flip them in the pan and cook another 5 to 10 minutes, but you do not want them fully cooked. Remove them from the heat while you make the sauce.

Basting Sauce

In a small, heavy saucepan combine the honey, liquor and butter and heat until the butter is melted and remove from grill.

Combining

Split the cooled biscuits and baste with the honey sauce. Put them back on the grill the split side down and baste the tops with more honey sauce. Cook for 5 minutes, flipping often, until the biscuits are thoroughly cooked and have grill marks and crispy edges.

Place the strawberries, raw sugar and cinnamon in the basting sauce pan and quickly sauté on the grill, being careful not to overcook the strawberries so they become too mushy. Put the split biscuits open-faced on a plate and pour the strawberries over the top. Add a scoop of ice cream on the side and serve.

Guest Post by Food PR Agency Sauce Communications.

 
 

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