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Grilled Pound Cake with Macerated Berries & Whipped Cream


Ready to shake up your routine?! It’s summertime and we’re eating cake for breakfast! Lorin has created the most amazing grilled pound cake topped with a smooth and easy whipped cream that has to be smothered in berries. After covering my pound cake in whipped cream and berries we realized this will be the PERFECT patriotic Fourth of July treat!

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My favorite part is how easy this grilled pound cake is to eat throughout the week! We made it for a family breakfast on Sunday and only grilled what we wanted to eat. I’ve had cake for breakfast the last two days and I could not be happier! It is so easy to prepare in the morning! Bring out the kid in you this summer by enjoying this grilled pound cake with macerated berries and whipped cream.

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For the pound cake

2 cups cake flour (or all purpose if not available)

Zest of 3 lemons

1 tsp baking powder

½ tsp kosher salt

2 sticks of butter, softened

2 cup sugar

6 eggs

¼ cup milk

¼ cup lemon juice

1 tsp vanilla extract


For the berries

4 cups California Giant berries (slice strawberries)

½ cup sugar


For the whipped cream

1 cup heavy whipped cream

½ tsp vanilla extract

¼ cup sugar (preferably powdered sugar)


  • Preheat the oven to 325 degrees

  • In a large mixing bowl, toss the berries in the sugar and chill in the refrigerator

  • In a large mixing bowl, mix together the flour, lemon zest, baking powder, and salt

  • Using a mixer, cream the sugar and butter together until light and fluffy

  • Begin adding the eggs one at a time until well incorporated

  • Begin adding the flour mixture a little bit at a time until well incorporated

  • Begin pouring in the milk, lemon juice, and vanilla extract until well incorporated

  • Pour batter into a well greased bread loaf pan and bake for 1 hour, or until a toothpick comes out clean when placed in the center. Cool completely.

  • While the pound cake is cooling, using a mixer, beat the cream, sugar, and vanilla on low-medium speed until soft peaks form (I use a lower speed to make sure the cream does not over whip), chill in refrigerator until poundcake is ready.

  • Once pound cake is cooled completely, heat the grill (or grill pan) over high heat and grease the grill or grill pan

  • Slice the pound cake into thick slices and grill until charred on one side and toasted, flip and repeat.

  • Spoon berries and whipped cream over top of the warm pound cake and enjoy!

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