Name: Grilled Homemade Shortcake With Strawberries & Lime Cream
Prep time: 45 min
Cook time: 40 min
Ingredients: 1 ½ cups powdered sugar (I used Signature Select®); 1 cup all-purpose flour (I used Signature Select®); 2 tablespoons cornstarch (I used Signature Select®); ⅛ teaspoon salt; 1 ½ cups egg whites (about 12 egg whites, I used O Organics® eggs); 1 teaspoon cream of tartar; 1 cup granulated sugar; 2 teaspoons vanilla extract; 1 teaspoon almond extract; 4 cups fresh strawberries; 2 tablespoons granulated sugar; 1½ cups heavy whipping cream (I used Lucerne® Cream); 2 limes

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There’s something magical about the combination of grilled homemade shortcake, juicy strawberries, and zesty lime cream. This dessert brings together a medley of textures—crispy, golden edges on the shortcake, soft, sweet berries, and velvety smooth cream. In just 45 minutes of prep and 40 minutes of cooking, you’ll create a treat that feels both indulgent and refreshing. The smoky hint from the grill elevates the shortcake, while the lime cream adds a bright, tangy contrast that dances on your palate.

Perfect for summer gatherings or a cozy night in, this recipe is a celebration of bold flavors and satisfying contrasts. Each bite offers a harmony of sweet, tart, and smoky notes, making it impossible to resist. Whether you’re a seasoned baker or trying something new, this dessert is sure to impress. It’s a delightful way to end any meal, leaving everyone craving just one more bite.

Ingredients for Grilled Homemade Shortcake With Strawberries & Lime Cream

1 ½ cups (6oz/172g) powdered sugar (Signature Select® recommended)
1 cup (5oz/142g) all-purpose flour (Signature Select® recommended)
2 tablespoons cornstarch (Signature Select® recommended)
⅛ teaspoon salt
1 ½ cups (12oz/340g) egg whites (about 12 egg whites, O Organics® recommended)
1 teaspoon cream of tartar
1 cup (8oz/225g) granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
4 cups (20oz/568g) fresh strawberries
2 tablespoons granulated sugar (for macerating strawberries)
1½ cups (12floz/360ml) heavy whipping cream (Lucerne® recommended)
2 limes (for zest in whipped cream)

Step-by-Step Instructions

Preheat the oven to 325°F (160°C). Butter an angel food cake pan and set aside.
In a medium bowl, sift together powdered sugar, flour, cornstarch, and salt.
In a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar on medium speed until soft peaks form.
Increase the speed to medium-high and gradually sprinkle in granulated sugar, one tablespoon at a time, until stiff peaks form. Mix in vanilla and almond extracts, then remove the bowl from the mixer.
Sprinkle half of the flour mixture over the whipped egg whites and fold gently with a large spoon or spatula until just combined. Repeat with the remaining flour mixture.
Transfer the batter into the prepared cake pan and bake for 40–50 minutes, or until the top springs back when touched. Allow to cool for 15 minutes before removing from the pan and transferring to a rack to cool completely.
For the Macerated Strawberries, wash, hull, and halve the strawberries. Place in a medium bowl, stir in 2 tablespoons granulated sugar, and let sit for 60 minutes, stirring occasionally.
For the Lime Whipped Cream, whip the heavy cream using an electric mixer to soft peaks. Add the zest of the limes and stir. Refrigerate until needed.
Assemble the Shortcake by preheating your BBQ to medium-low heat. Cut 6 thick slices of angel food cake and grill on each side for 2-3 minutes, or until toasted. Remove from the grill.
Place the grilled cake on plates, spoon over the macerated strawberries and their juices, and top with a dollop of lime whipped cream. Serve immediately.

Grill Like a Pro: Perfecting Your Shortcake

Grilling the angel food cake adds a delightful smoky flavor and a crispy edge. To avoid burning, keep the BBQ on *medium-low heat* and grill each side for just *2-3 minutes*. If you don’t have a BBQ, a stovetop grill pan works just as well. For extra flair, lightly brush the cake slices with melted butter before grilling.

Make It Your Own: Recipe Variations

Swap out strawberries for *raspberries, blueberries, or a mix of your favorite berries* for a different twist. If you’re not a fan of lime, try *lemon zest* in the whipped cream for a citrusy alternative. For a boozy kick, add a splash of *Grand Marnier or Chambord* to the macerated strawberries.

Time-Saving Tips for Busy Cooks

Save time by preparing the angel food cake *a day ahead*—it stays fresh and moist. Use a *store-bought angel food cake* if you’re short on time, and focus on grilling and assembling. For the whipped cream, a *hand mixer* speeds up the process compared to whisking by hand.

Storage and Reheating: Keep It Fresh

Store leftover components separately: cake in an *airtight container*, strawberries in the fridge, and whipped cream in a covered bowl. The cake can be reheated on the grill for *1-2 minutes* to restore its toasty texture. Assemble just before serving to keep everything fresh and delicious.

Equipment Guidance: Tools You’ll Need

An *angel food cake pan* is essential for the cake’s signature shape, but a bundt pan can work in a pinch. A *stand mixer or hand mixer* makes whipping egg whites and cream much easier. Don’t forget a *grill brush* to clean the BBQ grates before grilling the cake slices.