par Chef Eric Gephart

Grilled Pound Cake with Berries and Smoked Whipped Cream

Portions: 6 people
Temps de cuisson: 0 - 30 min


  • Main

Chef Eric Recipe


  1. 01

    Stabilize your grill at 500°F. Place 1 deflector shield in so your grill is half direct and half indirect.

  2. 02

    Place the hickory wood chunk in the hottest portion of the coals to achieve clean smoke, then top the grill off with 2 grill grates positioned at the highest portion of the Divide and Conquer system.

  3. 03

    As the grates come to temperature and the smoke cleans, top the cut berries with the sugar and allow to marinate for 10 to 15 minutes.

  4. 04

    Place the sliced cake on the direct side of the grill and slightly toast and smoke sear. Flip for even color, then transfer to the presentation plate in a shingled design.

  5. 05

    In a mixing bowl, add the heavy cream. Using a whisk, whip until it comes to a soft peak. Add the powdered sugar and vanilla extract. Whip until fully incorporated and the whipped cream comes to a stiff peak. Then, place on the indirect side of the grill and close the dome. Allow the whipped cream to smoke for 1 minute (just enough time to pick up some smoke, but not heat up and separate).



    • 2 cups Heavy Whipping Cream
    • 2 tablespoons Powdered Sugar
    • 1/4 teaspoon Vanilla Extract
  7. 06

    While the whipped cream is picking up smoke, drape the berries and liquid over the grilled and shingled pound cake.

  8. 07

    Remove the whipped cream and place a large dollop on the side of the dish, garnish with mint. Enjoy!