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For the cake:
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Preheat oven to 350 F.
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In a mixing bowl using a a mixer with paddle attachment, cream the butter and shortening together. Add the sugar and mix until light and fluffy. Add eggs one at a time making sure that each is incorporated thoroughly in the batter before adding the next.
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Combine the dry ingredients (flour, salt, and baking powder) in a small bowl. Slowly add the flour mixture and the milk into the creamed mixture, adding a little of each at a time. The batter should be thick and smooth. Add the vanilla extract and almond extract if desired.
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Spray a bundt cake pan with baking spray and pour in the cake batter. Place in the oven and bake for 1 to 1 1/2 hours or until a toothpick inserted in the middle comes out clean. Then remove cake from the oven, invert cake onto a cooling rack and allow to cool before grilling.
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For the glaze:
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In a bowl combine the powdered sugar, almond extract, salt, and milk and whisk together. When the cake cools, pour the glaze over the cake and allow to set.
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For the compots:
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While the cake is baking, in a medium sized saucepan on medium heat, add water, sugar, lemon juice, and strawberries. Allow to come to a slight simmer and continue to stir for 5 minutes. The sauce will begin to thicken as the strawberries release excess water. Add the dash of cinnamon and allow to simmer for 10 minutes more and remove from heat.
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Grilling the pound cake:
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Cut a slice of the pound cake and brush both sides with a little of the melted butter. With a grill pan on low to medium heat, place the pound cake on the pan for about 1-2 minutes on each side. Remove cake from the pan and place on a serving plate. Top with the strawberry compote and a whipped topping (if desired). You can also grill on a BBQ grill by placing a piece of aluminum foil on top of the grill and following the same steps.
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Pound cake recipe adapted from Paula Deen.
