Tested till perfect Warm Berry Shortcake
Warm Berry Shortcake
Photography by Matthew Kimura

Warm Berry Shortcake

Dessert on the grill is usually unexpected, but this one proves how surprisingly tasty it can be.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2007

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 cups 2cupshalved fresh strawberryfresh strawberries
  • 1 cup 1cupfresh raspberryraspberries
  • 1/2 cup 1/2cupfresh blueberryfresh blueberries
  • 2 tbsp 2tbspgranulated sugar
  • 2 tsp 2tspcornstarch
  • 1 tsp 1tsplemon juice
  • 4 slices 4slices(1/2 inch/1cm thick) pound cakepound cakes
  • 4 scoops 4scoopsvanilla ice cream, (about 2 cups/500 mL)
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Cut 4-foot (1.2 m) piece heavy-duty foil; fold in half. Arrange strawberries, raspberries and blueberries on 1 side close to centre.

Combine sugar and cornstarch; sprinkle over fruit. Sprinkle with lemon juice; toss gently.
Fold foil over and seal to form packet. (Make-ahead: Refrigerate for up to 2 hours.)

Place on grill over medium heat; close lid and cook, turning once, until hot and juices are thickened, about 10 minutes. Let stand for 10 minutes.

Grill cake, turning once, until golden brown, about 6 minutes. Arrange on dessert plates. Top each with scoop of ice cream. Spoon berry mixture over top.

Nutritional Information Per serving: about

cal 360 pro 5g total fat 15g sat. fat 6g
carb 55g fibre 4g chol 51mg sodium 205mg

% RDI:

calcium 12 iron 9 vit A 10 vit C 70
folate 14
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