Barbecue University 4th of July pound cake dessert recipe

Red, White & Blue Grilled Pound Cake

From the Barbecue University® Kitchen: Steven Raichlen’s Red, White & Blue Grilled Pound Cake

Straight from the Barbecue University® kitchen, this festive Fourth of July dessert proves the grill isn’t just for the main course. Created by Steven Raichlen, this Red, White & Blue Grilled Pound Cake pairs fresh summer berries with buttery grilled pound cake and tequila-spiced whipped cream

Recipe Ingredients & Instructions:

Recipe Notes

Yield: 8 servings
Method: Direct Grilling

Ingredients

For the berry salsa

4 cups mixed fresh berries, such as blueberries, raspberries, blackberries, and/or quartered strawberries
1/4 cup thinly slivered fresh mint
2 slices candied or peeled fresh ginger, finely minced
2 jalapeno peppers, seeded and minced
3 tablespoons freshly squeezed lime juice, or more to taste
2 tablespoons granulated sugar, or more to taste

For the tequila-whipped cream

1 cup heavy (whipping) cream
3 tablespoons confectioners’ sugar (powdered sugar) or agave syrup
1 tablespoon tequila
1/2 teaspoon ground cinnamon

For the cake

8 slices (3/4-inch thick) pound cake, lightly brushed with melted butter on both sides

Recipe Steps

Step 1: Make the berry salsa: Place the berries, mint, ginger, jalapeno(s), lime juice, and granulated sugar in a mixing bowl but do not mix. The salsa can be prepared to this stage up to 2 hours ahead and refrigerated.

Step 2: Make the tequila-whipped cream: Beat the cream to soft peaks in a chilled bowl using an electric mixer, hand-held beater, or whisk. Whisk in the confectioners’ sugar, tequila, and cinnamon and beat until stiff peaks form. The tequila-whipped cream can be prepared up to 2 hours ahead and refrigerated, covered.

Step 3: Set up the grill for direct grilling and preheat to medium high. When ready to cook, brush and oil the grill grate. Arrange the cake slices on the grill at a diagonal to the bars of the grate and grill until lightly browned on both sides, about 2 minutes per side. Give each slice a quarter turn after 1 minute to lay on a crosshatch of grill marks. Use a spatula to turn the cake slices. Transfer the grilled cake slices to a platter or plates.

Step 4: Toss the berry salsa to mix. Taste for sweetness, adding more granulated sugar and/or lime juice as necessary. Spoon the salsa over the grilled cake. Top each portion with a dollop of tequila-whipped cream and serve at once. Serve any extra whipped cream on the side.

The best recipes are even better when shared. Continue your culinary journey at Barbecue University® with Steven Raichlen, where you’ll learn from one of the world’s foremost grilling experts while enjoying exceptional cuisine and the unforgettable setting of Alisal Ranch.

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