Fire Roasted Strawberry Shortcake

Hand roasting strawberries and pound cake makes for a fresh a summery dessert. Layers of cake, strawberries and preserves, what a treat.

Ingredients:

• 1 18 ounce jar strawberry preserves
• 1 cup fresh orange juice
• 1/4 cup honey
• 1 tablespoon fresh lemon juice
• 2 quarts fresh strawberries, tops removed
• 1 10 3/4 ounce pound cake, sliced into 12 slices
• 8 ounce tub frozen nondairy whipped topping, thawed

Directions:

Preheat a gas grill to medium high heat. When grill is ready, place preserves in a medium fireproof saucepan over indirect heat, stirring occasionally, to allow preserves to melt. In a medium mixing bowl, whisk together orange juice, honey and lemon juice then set aside. Thread strawberries onto wooden skewers that have been soaked in water. Place strawberries and pound cake slices over direct heat. Turn occasionally and baste with orange juice mixture. Cook 5 minutes, or until grill marks appear. Remove from heat and carefully slide strawberries off skewers. To serve, place 1 slice of pound cake into a dessert dish. Top with an equal portion of strawberries, preserves and whipped topping.

Number of Servings: 12

Notes from the Cook: