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!
Grilled Strawberry Shortcake with Smoked Whipped Cream
Makes:
Takes:
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
- 1 tablespoon honey
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Prep. Set a small bowl in the center of a 9-inch (22.9 cm) round cake pan or glass pie plate. Surround the bowl with ice.
- 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.
- 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.
- 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.
- Prep again. Thread the halved strawberries onto bamboo skewers, positioning cut sides down.
- 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 (162.8°C). 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 (162.8°C) on the indirect side.
- 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.
- 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.
- 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.
High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
Post comments and questions below
1) Please try 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.
Moderators