Ingredients
1 cup sliced fresh strawberries1 cup fresh raspberries1 cup fresh blueberries5 tablespoons sugar, divided1 tablespoon minced fresh mint1 cup heavy whipping cream1 tablespoon lemon juice1 teaspoon grated lemon zest3 tablespoons butter, softened6 slices pound cake (about 1 inch thick)
Preparation
In a large bowl, combine the strawberries, raspberries, blueberries, 2 tablespoons sugar and mint; set aside.
In a small bowl, beat cream until it begins to thicken. Beat in remaining sugar. Add lemon juice and zest; beat until soft peaks form. Cover and refrigerate until serving.
Spread butter over both sides of cake slices. Grill, uncovered, over indirect medium heat for 1-2 minutes on each side or until light golden brown. Serve with berry mixture and whipped cream.
