Grill your fruit for intensified flavor that enhances the traditional shortcake. By taking dessert to the grill, you’ll create a deliciously different treat your friends and family won’t be able to resist.

Grilled Summer Shortcake
Serves 4
Prep time: 30 minutes
Bake time: 10 minutes

INGREDIENTS
Shortcakes
3/4 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup heavy cream, plus more for brushing
1/2 teaspoon vanilla extract
1 tablespoon brown sugar

Grilled Fruit
Canola oil
2 peaches, cut in half, pits removed
2 plums, cut in half, pits removed
12 large strawberries, hulled (or other berries of your choice)
1/4 cup brown sugar

Topping
Sweetened Whipped Cream (optional)

INSTRUCTIONS

Preheat oven to 375°F. In a medium mixing bowl, combine flour, sugar, baking powder and salt. Mix well.
In an electric mixer, whip cream with vanilla until soft peaks form. Add flour mixture to cream and beat on low until well blended.
Turn dough onto a lightly floured surface and knead gently. Pat dough into a 6” circle.
Lightly brush dough with cream, then sprinkle with brown sugar. Cut into 4 wedges.
Transfer to a baking sheet and bake until golden brown for about 10 minutes. Cool before removing from sheet.
Heat grill to medium high. Lightly brush fruit with oil. Grill peaches and plums for about 8 minutes, turning frequently until juicy and grill marked. Add strawberries to the grill during last minute of cooking.
When cool enough to handle, cut peaches and plums into chunks. Toss with brown sugar and gently stir in strawberries. Let stand 5 minutes.
Split shortcakes in half, and place the bottom halves on dessert plates. Top with fruit, sweetened whipped cream and the top half of the shortcake. Serve.

Tip: A variety of berries like raspberries, blueberries and blackberries are plentiful during summer months and can be substituted for personalized flavor. Skewers are recommended for smaller berries that could fall through the grill. For more tips on making fruit kabobs, read Beach Party Barbecue.