Grilled shortcake with fresh strawberries and whipped cream.Basting strawberries with honey-bourbon syrup kicks this summertime classic up a notch or two without adding a lot of sugar. To make turning the skewered strawberries a little easier, thread berries onto two skewers instead of one.

Serves 4

Ingredients

1 quart whole fresh strawberries
1/4 cup honey or maple syrup
1 tablespoon brandy, bourbon, or water
1 (10.75-ounce) frozen pound cake, thawed
Vegetable cooking spray
Vanilla frozen yogurt

Instructions

Thread strawberries onto skewers, leaving at least 1/4 inch between each and set aside. In a small bowl, stir together honey and brandy and set aside. Cut pound cake into 1/2-inch thick slices and spray both sides with cooking spray.

Grill strawberries over medium-low direct heat, 5 to 6 minutes or until hot, brushing occasionally with honey mixture. Remove and set aside; keep warm. Grill pound cake slices 3 minutes per side or until golden brown.

To serve, place 1 to 2 cake slices on a plate; top with frozen yogurt and warm strawberries.