Go Back

Mixed Berry Grilled Pound Cake Shortcakes

Course Dessert
Prep Time 25 minutes
Total Time 25 minutes
Servings 6 servings
Author Sarah @ The Gold Lining Girl


  • 1 pint fresh strawberries hulled and sliced
  • 1 pint fresh raspberries
  • 3 tbsp. sugar
  • 1 tsp. vanilla
  • 1 - box instant French vanilla pudding mix
  • 1 c. milk
  • 1 - 8 oz. package reduced-fat cream cheese softened
  • 1 - 8 oz. container Cool Whip thawed
  • 1 - 16 oz. Sara Lee frozen pound cake sliced evenly into 12 slices
  • 4 tbsp. butter softened


  1. In a medium bowl, combine strawberries, raspberries, sugar, and vanilla, tossing to coat.
  2. Set aside to macerate.
  3. In a large mixing bowl, combine pudding mix and milk, stirring until pudding mix is dissolved.
  4. Allow to thicken for 2-3 minutes.
  5. Beat in cream cheese and Cool Whip.
  6. Place in the refrigerator to chill while preparing the pound cake.
  7. Spread both sides of each slice of pound cake evenly with butter.
  8. In a large saucepan over medium heat, grill the pound cake slices until golden brown on each side, about 2-3 minutes.
  9. To assemble, spread about 1/3 c. cheesecake mixture between two slices of pound cake. Spoon berry sauce over the top. Top with additional Cool Whip. Serve immediately!