GRILLED STRAWBERRY SHORTCAKE TOPPED WITH LEMONY CREAM

LEMONY CREAM:
½ c. heavy cream
3 T. powdered sugar
¼ t. vanilla
Zest of 1 lemon
½ c. sour cream
SHORTCAKE AND GLAZE:
1 lb. pkg. fresh strawberries (need about 16, hulled)
¾ c. powdered sugar
¼ c. lemon juice
1 store-bought pound cake, sliced ½” thick
4 metal skewers

1. Preheat grill to medium-high.
2. LEMONY CREAM: Beat cream, sugar, vanilla and zest in mixing bowl until soft peaks form.
3. Add sour cream and then hand whisk until slightly more thickened.
4. Place in 1 gallon plastic bag, chill and set aside. ****This can be made ahead of time and kept well chilled until ready to use.
5. SHORTCAKE AND GLAZE: Slide 4 berries on each skewer. Mix together sugar and lemon juice in small bowl.
6. Grill cake slices using tongs until grill marks appear, about 1 minute.
7. Grill the berries, flipping once, until grill marks appear, about 3 minutes.
8. Transfer berries to cutting board and slice in half.
9. Coat the berries with the sugar/lemon glaze by brushing it on.
10. Build the sandwiches by putting lemon cream on one side of the cake, followed by 4 berry halves. Add another layer of cream and top with remaining cake slice.
*****You can change up the fruit. Just have to be sure fruit is big enough to grill.