Grilled Tropical Fruit Shortcake

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(2 ratings)
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A warm summer dessert made with pineapple, mango, bananas and strawberries grilled to enhance their sweetness then served over slices of grilled pound cake and topped with creamy Reddi-wip

  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 teaspoon grated lime peel
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chopped crystallized ginger
  • PAM® Grilling Spray
  • 1 firm mango, peeled, pitted and cut into twelve 1/2-inch slices
  • 1/4 fresh pineapple, cored, cut crosswise into eight 1/2-inch pieces
  • 12 large fresh strawberries, tops removed (12 large = about 8 oz)
  • 1 large firm banana, cut into 8 pieces
  • 4 slices pound cake, each 1-inch thick
  • Reddi-wip® Original Dairy Whipped Topping

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  1. Combine water, sugar, lime peel, lime juice and ginger in small saucepan. Bring to a boil over high heat. Remove from heat and cool completely. Reserve 1/4 cup syrup and set aside.
  2. Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium-low heat.
  3. Place mango, pineapple, strawberries and banana in large bowl. Pour remaining syrup over fruit; stir lightly to coat. Thread fruit alternately on 4 metal or heavy wooden skewers. Discard remaining syrup in bowl.
  4. Grill kabobs 6 minutes, or until lightly browned, turning once. Brush pound cake slices with some of reserved syrup. Grill 4 minutes, or until lightly browned, turning once.
  5. Place each pound cake slice on a dessert plate. Remove fruit from skewers. Top each slice evenly with grilled fruit. Drizzle with remaining reserved syrup. Top each shortcake with a serving of Reddi-wip. Serve immediately.
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Nutrition Information
Calories: 365 View complete nutrition information
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Overall Rating

DNB May 13, 2014

Fruit should never be grilled. Ever.