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Grilled Pineapple Strawberries ‘n Cream Stuffed Pound Cake

Christine
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Ingredients
  

  • 1 Sara Lee Pound Cake thawed according to package directions
  • Fresh pineapple rounds core removed (we used 2, but you can certainly use more)
  • Fresh sliced strawberries for layering and topping about 1 c.
  • Strawberry whipped cream:
  • 1 1/2 c. heavy cream
  • 1/4 c. fresh strawberry puree I placed mine in the blender, but you can also mash them by hand well with a fork
  • 1/8 c. plus 1 Tbsp. sugar

Instructions
 

  • Prepare the strawberry whipped cream by stirring together 1/4 c. strawberry puree and 1/8 c. plus 1 Tbsp. sugar. Pour cold heavy cream into a chilled mixing bowl, then add the sweetened strawberry puree and mix with whisk attachment on high speed until cream holds its shape and is scoop-able. Place in the refrigerator until you're ready to serve.
  • Slice the thawed Sara Lee Pound Cake lengthwise, spread softened butter on all sides, and grill on medium-high heat for 2 to 3 minutes per side.
  • Brush melted butter or vegetable oil on pineapple rounds and grill on medium-high heat for 3-4 minutes per side.
  • Assemble by placing grilled pineapple rounds on one half of the Sara Lee® Pound Cake, followed by a layer of fresh sliced strawberries, then spread on a nice helping of strawberry whipped cream (reserving a nice big scoop for the topping), then top with the other pound cake half. Place a big scoop of strawberry whipped cream on top, along with additional fresh sliced strawberries for garnish.