-
1
Preheat a grill to medium-high heat.
-
2
For the lemon cream: Beat the cream, sugar, vanilla and lemon zest in a mixing bowl until soft peaks form.
-
3
Add the sour cream and then hand whisk until slightly more thickened.
-
4
Place in a 1-gallon resealable bag, chill and set aside.
-
5
This can be made ahead of time and kept well chilled until ready to use.
-
6
For the shortcake and glaze: Slide 4 strawberries onto each skewer.
-
7
Mix together the sugar and lemon juice in a small bowl.
-
8
Grill the cake slices using tongs until grill marks appear, 30 seconds to 1 minute.
-
9
Follow by grilling the strawberries, flipping once, until grill marks appear, about 3 minutes.
-
10
Transfer the strawberries to a cutting board and slice in half.
-
11
Coat the strawberries in the glaze or brush on.
-
12
Build the sandwiches by putting lemon cream on one side of the cake, followed by 4 strawberry halves.
-
13
Add another layer of lemon cream and top with the remaining cake slice.
-
14
Cook's Notes: The gallon bag used to hold your lemon cream can be easily turned into a pastry bag that allows for easy piping.
-
15
Simply pull up on one of the bottom corners to the top of the resealable bag and twist making a cone shape into the opposite corner which you will snip with your scissors.
-
16
Then apply light pressure moving from the top to the bottom of the bag and you now have a pastry bag!
-
17
Wrap sandwiches in parchment paper and serve.
-
18
If you are traveling from a prep area to another grilling destination, pack an On the Go Grilling bag.
-
19
Some suggested items to make the cooking cleaner and easier is to include things like heat-resistant gloves, matches, mini cutting board, salt, pepper towels, tongs, disposable gloves, paper towels, knife, trash bags, newspaper and kitchen shears or scissors.
