Ingredients:

  • 6 slices store-bought pound cake (approx. 12 oz / 340g)
  • 2 tablespoons unsalted butter, melted (approx. 1 oz / 28g)
  • 1 pound fresh strawberries, hulled and sliced (approx. 1 lb / 454g)
  • 2 tablespoons granulated sugar (approx. 1 oz / 28g)
  • 2 tablespoons balsamic vinegar (approx. 1 fl oz / 30ml)
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup heavy cream, cold (approx. 8 fl oz / 237 ml)
  • 2 tablespoons powdered sugar (approx. 1 oz / 28g)
  • 1/2 cup mascarpone cheese, softened (approx. 4 oz / 113g)
  • 1 teaspoon vanilla extract (approx. 1 tsp / 5 ml)

Instructions:

  1. Combine sliced strawberries, sugar, balsamic vinegar, and black pepper in a bowl. Gently mix, cover, and let macerate at room temperature for at least 15 minutes, stirring occasionally.
  2. In a chilled bowl, beat cold heavy cream and powdered sugar with a whisk or electric mixer until soft peaks form. Gently fold in the softened mascarpone cheese and vanilla extract until just combined. Do not overmix.
  3. Preheat grill to medium heat. Lightly brush grill grates with oil to prevent sticking.
  4. Brush both sides of each pound cake slice with melted butter. Place slices on the preheated grill and cook for 2-3 minutes per side, or until golden brown and grill marks appear.
  5. Place grilled pound cake slices on plates. Spoon balsamic strawberries over the cake. Top with a dollop of mascarpone cream. Serve immediately.