Patriotic Pound Cake
If you were thinking you can't make dessert on the griddle, I'm about to take you to school! A few steps and you're on your way to impressing the whole family. Fresh summer berries make the prettiest desserts.
- 1 pound cake (loaf)
- 1/2 cup whipping cream
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz mascarpone cheese
- 1 1/2 cup strawberries (sliced)
- 3 tbsp butter
- 1/8 cup light brown sugar
- 2 cup blueberries
- 1/4 cup water
- 2 tsp lemon juice
- 1/4 cup white sugar
- Make the whipped cream.
In a small bowl, add whipping cream and with a mixer, mix on high for 90 seconds. Add powdered sugar, vanilla, and mascarpone cheese. Mix on high until all ingredients are mixed together. Cover and set aside in refrigerator.
- Make berry compotes.
Preheat griddle to medium heat. On one side of griddle, place small sauce pan directly on surface. On other side of griddle, melt 2 tablespoons of butter.
In saucepan, add blueberries, water, lemon juice, and white sugar. Stir periodically until mixture thickens to a syrup.
- On side of griddle with butter, add strawberry slices and simmer. When strawberries darken in color, sprinkle brown sugar on top and coat evenly. Allow entire mixture to simmer and thicken. Put strawberry compote in bowl and remove both compotes from heat.
Apply butter to both sides of pound cake slices and toast. When golden brown, place on large tray, with slices flat in a row.
One one-third of the pound cake edge, pour on strawberry compote. On the other outside edge, pour on blueberry compote. In the middle, fill with whipped mixture. Serve and enjoy!
