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Grilled Strawberry Shortcake Skewers with Blueberry Glaze Recipe
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Grilled Strawberry Shortcake Skewers with Blueberry Glaze

This fun, fresh and festive recipe for Grilled Strawberry Shortcake Skewers with Blueberry Glaze – made with heart-healthy Mazola Corn Oil - is the ultimate Fourth of July summer dessert that everyone will love!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 4 minutes
Total Time 30 minutes
Servings 8 servings
Author Tessa Arias

Ingredients

For the skewers:

  • 1 pound cake, thawed if frozen
  • 32 strawberries (2 pounds), hulled
  • 2 tablespoons Mazola Corn Oil
  • 2 tablespoons honey

For the cream:

  • 1 cup whipping cream
  • 2 tablespoons granulated sugar
  • Zest of 1/2 lemon

For the glaze:

  • 1 1/2 cups powdered sugar
  • 1 tablespoon whipping cream
  • 1/2 teaspoon fresh lemon juice
  • 1/4 cup blueberries, thawed if frozen

Instructions

For the skewers:

  • Prepare the grill for direct cooking over medium-low heat.
  • Slice the pound cake into slices, then cut each slice into cubes. In a small bowl combine the corn oil and honey until well combined.
  • Thread cake cubes and strawberries through skewers until they’re all gone. If using wooden skewers, be sure to soak the skewers in water for at least 1 hour before using. Lightly brush the oil and honey mixture all over the skewers.
  • Grill the skewers for about 2 minutes per side, or until the cake is toasted and golden and the strawberries are slightly softened.

For the cream:

  • Beat the cream, sugar and zest in a bowl with an electric mixer until soft peaks form. Cover and chill until ready to use.

For the glaze:

  • In the pitcher of a blender, combine all of the glaze ingredients. Blend on high until everything is well combined and smooth. Drizzle over the skewers before serving alongside the cream.