Smoked Whipped Cream: The Secret To Amazing Grilled Strawberry Shortcake

Grilled dessert never fails to surprise and impress guests, and a dollop of smoked whipped cream takes this grilled strawberry shortcake over the top.

Meathead’s Southern Style Biscuits are the foundation here, though any biscuits will work in a pinch (but seriously, try these biscuits - they are exceptional). The fresh strawberries pick up a wisp of smoke and char from a brief sojourn on the grill and are then combined with fresh blueberries for a patriotic twist on classic strawberry shortcake.

Smoked whipped cream brings the “wow” factor. It’s surprisingly easy to make. Just cold smoke some heavy whipping cream, mix in sugar and vanilla extract, and whip it to pillowy perfection. All in all, this smoky, savory, and sweet dessert will amaze your guests!

Average: 4.1 (7 votes)

Average Rating - Votes are tabulated end of day

Please rate this recipe ONLY after you cook it: 

Share This Recipe:

Print Recipe

Grilled Strawberry Shortcake with Smoked Whipped Cream

Briefly grilled strawberries and smoked whipped cream are the stars of this delicious BBQ twist on southern strawberry shortcake.

Course. Dessert. Cake. Snack.

Cuisine. American.

Makes. 4 servings

Takes. 10 minutes of prep. 25 minutes total smoking and grilling time.

Special Tools. Bamboo skewers. Four to five chunks of your favorite smoking wood.

Serve with. Sparkling wine or Champagne.

Ingredients

Smoked Whipped Cream

1 cup heavy whipping cream

2 tablespoons sugar

1 teaspoon vanilla extract

Strawberry Shortcake

2 southern style biscuits (our recipe here is recommended, though refrigerated biscuits such as Pillsbury Grands! Southern Homestyle Original Biscuits work as well)

20 fresh strawberries, tops removed and halved lengthwise

1 cup blueberries

Honey

Method

1) Prep. Set a small bowl in the center of a 9-inch round cake pan or glass pie plate. Surround the bowl with ice.

2) Fire up. Heat 4-6 charcoal briquets. Place the briquets on one end of the charcoal grill’s charcoal grate. Top the briquets with 2 small chunks of mild smoking wood such as maple, cherry, or apple. Allow the wood to begin smoking. Alternatively, you can use a pellet filled smoker tube according to the manufacturer’s instructions.

3) Cook. Set the ice filled cake pan or pie plate on the grill’s main cooking grate as far from the charcoal and wood as possible. Fill the center bowl with heavy whipping cream. Place the lid on the grill. Open the top vent fully and position it directly above the ice filled dish to force the smoke over the heavy whipping cream.

Placeholder

4) Allow the heavy whipping cream to smoke for 20 minutes for a mild smoke flavor or 30 minutes for a stronger flavor, stirring every 10 minutes. Remove the heavy whipping cream from the grill and refrigerate in an airtight container until ready to use. Note that the smoke flavor will mellow with time, so refrigerating the heavy cream for a day or two is ideal.

5) Prep again. Thread the halved strawberries onto bamboo skewers, positioning cut sides down.

6) Fire up again. Set up a charcoal grill for 2-zone cooking, placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 325°F. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 325°F on the indirect side.

7) Cook again. Place the strawberry skewers cut side down on the hot side of the grill. Grill while turning until lightly charred, approximately 3 to 4 minutes. If a skewer chars too quickly, move it to the cool side of the grill. Once grilled, remove the strawberries from the skewers and slice in half again. Set the grilled strawberries aside until ready to serve.

Placeholder

8) To prepare the whipped cream, combine the smoked heavy whipping cream, sugar, and vanilla in a stand mixer fitted with a whisk attachment or a hand mixer. Mix on high speed until soft peaks form but being careful not to overbeat, approximately 1 minute. 

12) Serve. Cut the biscuits in half horizontally. Place each of the biscuit halves on a separate plate. Top each biscuit half with grilled strawberries and blueberries. Drizzle honey over the berries then top with smoked whipped cream. Serve immediately.

"Life is short. Eat dessert first."Jacques Torres

Clint Cantwell

Clint Cantwell is AmazingRibs.com's Senior Vice President, charged with creating recipes, writing articles, shooting photos, and a little bit of everything else. Cantwell was was named one of the "10 Faces of Memphis Barbecue" by Memphis Magazine and was the winner of Travel Channel's "American Grilled: Memphis".

What people say about us

"The world’s leading outdoor cooking resource." Larry Olmsted, Forbes.com

"An amazing compendium of barbecue knowledge." Aaron Franklin, Franklin Barbecue, Austin

"I was crowned World Brisket Champion at the Jack Daniels World Championships using your Big Bad Beef Rub. Your site has played a pivotal role in my development." John Lattuca, WeekendWarriorBBQ, Montreal, Canada

"This meal was as memorable as my first sex, only better." Marie Overholt, San Francisco, CA

"The BBQ community is so extremely fortunate to have someone as passionate and articulate as you." Frank Ostini, Chef Winemaker, Hitching Post II Restaurant & Winery, Buellton, CA

"I adapted your brisket rub recipe this summer and my customers love it (8,000 pounds served in 6 months)! My brisket even won 'best beef' in the Sonoma County Harvest Fair." Chef Larry Vito, BBQ Smokehouse, Sebastapol, CA

"Meathead is the best writer covering this part of the culinary world." John Markus, Producer, BBQ Pitmasters TV show

"The Rosetta Stone of BBQ." Bill Lamb

"I got laid last night because of your pastrami" Name withheld for obvious reasons

"Knowledgeable, smart, hilarious, and self-effacing." Laurel Stone

"I have worked as a professional cook in high end French restaurants for several years, so when I hit the internet looking for some BBQ info, I was really pleased to find an in depth and expansive site that had all the tips I was looking for." Aaron Ettlin, Portland, OR

"A Famous Dave's commercial came on claiming the best ribs in the world, and my honey shook his head and said, 'nope, it's right here.' Many, many thanks!" Red Taylor, San Francisco, CA

"We had a fantastic season winning two Grand Championships and five Reserve Grand Championships. I always appreciate referring to your site. Thanks." Steve, Grills Gone Wild, IA

"I have always loved cooking ribs but with our new gas grill they were never as good as charcoal. Well that all changed last night when I made the greatest ribs I have ever tasted. My wife wanted to know if I bought them somewhere and then claimed I cooked them myself." Allen Nicley, Mont Alto, PA

"The Memphis Dust and the pulled pork are excellent! I had to dang near run people out of my house!" Aswad Johnson

"I was about to buy a new smoker. After reading your article about setting up a horizontal smoker, I decided to try rehabilitating something the previous owner of my house left in the backyard. Total investment: $100. I figure I saved at least $500!" Coleman Shelton, Calvert City, KY

"Amazingribs.com is the most information packed barbecue site known to man." Pitmaster and BBQ Columnist George Hensler

"AmazingRibs.com is the world's go-to place for a barbecue treasure house of reliable information." Ardie "Remus Powers" Davis, author of numerous barbecue books

"This is my new go-to method for prime rib." Candy Weaver, President, Kansas City Barbeque Society

"We've won five Grand Championships and two Reserve Championships in the past three months. Learned much about BBQ from you and wanted to give you credit." Harry Soo, SlapYoDaddyBBQ.com

"The Alton Brown of Que." Joe Mizrahi, Smokin' Joe's, NYC

"I have always loved to travel and eat. Life became boring when I had to give up my worldly adventures. Thanks to you I now love to cook. I am now having adventures at home in my kitchen and my back yard. I am no longer bored, and my large family is grateful too. Thank you so much." Dugan Hoeflinger, Tucson, AZ

"I am in the process of opening a cafe and thought your simple sweet sour slaw is an amazing winner." James Murray, Toronto

"I had two ribs and my boyfriend ate the other 3 1/2 pounds. He couldn't stop to talk. He had to bring a box of tissues to the table because these ribs are so good they make him weep. He tells me that my ribs have deepened his love for me. Well, fine, but I know that just means he wants more ribs." Nancy J. Mostad, Minnesota


Placeholder

Related articles

Placeholder

Placeholder

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs

...some HTML for the first variant...

Placeholder

Placeholder

Get Smoke Signals, our free e-letter. No spam. Guaranteed

Enter your email:

If you love barbecue and grilling, get a FREE 30-day membership in our Pitmaster Club. We can up your game.

  • FREE 30 day trial membership.
  • Sneak previews of Meathead’s new book.
  • We block ads from members.
  • Real community. No politics. No flame wars.
  • Monthly newsletter.
  • Video seminars with famous pitmasters.
  • Weekly podcasts with Greg Rempe.
  • Weekly BBQ cartoons by Jerry King.
  • Comprehensive Temperature Guide Magnet ($10 retail).
  • Monthly giveaways of Gold Medal grills and smokers worth up to $2000.
  • Discounts on products we love.
  • Support for AmazingRibs.com!

Lookit what our members are cooking:


Post comments and questions below

Placeholder

1) Please try the table of contents or the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

 

Click to ask questions and make comments