A dessert that is rich with flavor and has the right amount of savory and sweet? Yes please! *This dish also came in 3rd at the 2025 Griddle Battle*
Ingredients:
For the Balsamic Strawberries:
- 1 lb fresh strawberries, hulled and sliced
- 2 - 3 Tbsp granulated sugar (adjust to sweetness of berries)
- 2 Tbsp balsamic vinegar (good quality)
- ½ tsp vanilla extract or freshly cracked black pepper for depth
For the Whipped Mascarpone:
- 8 oz mascarpone cheese (cold)
- ½ cups heavy cream (cold)
- 2 - 3 Tbsp powdered sugar
- 1 tsp vanilla extract or vanilla bean paste
- Pinch of salt
For the Pound Cake:
- 1 loaf pound cake (store-bought or homemade)
- 2 - 3 Tbsp unsalted butter, melted
Directions:
Make the Balsamic Strawberries:
1. In a medium bowl, combine strawberries, sugar, and balsamic vinegar.
2. Stir gently and let sit at room temperature for 15–20 minutes until juicy and syrupy.
Whip the Mascarpone:
1. In a mixing bowl, combine mascarpone, heavy cream, powdered sugar, vanilla, and salt.
2. Beat with an electric mixer (or whisk by hand if you’re feeling bold) until smooth and fluffy — about 1–2 minutes.
3. Refrigerate until ready to serve.
Prep the Pound Cake:
1. Slice pound cake into 1-inch thick slices. (using your finger helps with this)
2. Brush both sides lightly with melted butter.
3. Dip in bourbon (of your choice) on both sides
Griddle the Pound Cake:
1. Preheat Blackstone griddle to medium-low heat (around 325°F).
2. Place pound cake slices on the griddle.
3. Cook 2–3 minutes per side until golden and slightly crisp on the outside, soft in the center.
Serve:
1. Place warm pound cake on plates.
2. Spoon balsamic strawberries (and some syrup) over the top.
3. Add a dollop of whipped mascarpone.
4. Garnish with extra strawberries, fresh mint, finely chopped pound cake, or a dusting of powdered sugar.
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