GRILLED STRAWBERRY SHORTCAKE WITH SMOKED WHIPPED CREAM

Makes 4 servings.

Strawberries and shortcake

2 heaping cups strawberries, hulled and cut in half lengthwise 1/2 cup sugar — Freshly ground black pepper 2 tablespoons chopped fresh mint 4 ½-inch-thick slices homemade or store-bought shortcake or pound cake 1/2 cup chilled heavy whipping cream 2 tablespoons sugar 1/2 teaspoon vanilla extract

INGREDIENTS

Smoked whipped cream

DIRECTIONS

1 For the berries and shortcake: Prepare a grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill. 2 Place the strawberries in a vegetable-grilling basket; cook on the grill, uncovered, for 2 minutes, then use a long-handled spatula to gently turn them over; cook for 2 minutes; try to get a little char on all the berries. Transfer to a platter; cover tightly and refrigerate for at least 1 hour (and up to 24 hours). 3 While the fire’s still hot, arrange the slices of shortcake or pound cake directly over a medium-hot fire for about 3 minutes, or until you can use a spatula to lift and see browning or grill marks. Then turn over and grill for another 3 minutes. Remove from the grill to a platter. 4 Toss together the grilled, chilled strawberries and the sugar in a bowl, until well coated. Cover and refrigerate for no more than 15 to 30 minutes to allow the flavors to meld; any longer and you run the risk of creating a sauce instead. 5 For the smoked whipped cream: Pour the cream into a small, ovenproof saucepan. Prepare the grill for indirect heat. For a medium fire using charcoal, you should be able to hold your hand 6 inches above the coals for 6 or 7 seconds. Scatter ½ cup wood chips over the coals. Have ready a spray water bottle for taming any flames. If using a gas grill, turn the heat to high. Put the ½ cup wood chips in a smoker box or foil packet poked with a few fork holes to release the smoke; set it between the grate and the briquettes, close to the flame. When you see smoke, reduce the heat to medium (375 to 400 degrees). Turn off the burners on one side. 6 Set the saucepan of cream on the indirect-heat side of the grill. Close the grill’s lid; let the smoke infuse the cream for 1 minute, then transfer the cream to an airtight container; refrigerate for at least 1 hour, and up to 24 hours. 7 When ready to assemble, combine the chilled, smoked whipping cream, the sugar and vanilla extract in the bowl of a stand mixer or with a handheld mixer; beat on mediumhigh speed for several minutes, until soft peaks form. 8 Add a few grinds of pepper and the mint to the sugared strawberries, tossing gently to incorporate. 9 If you’re using shortcake, cut each one in half. Arrange the bottom halves on each plate. Spoon plenty of the fruit on top, then complete with the top of the shortcakes. Top each portion with a dollop of smoked whipped cream. If you’re using pound cake, place a slice on each plate. Spoon the fruit on top of each one (dividing it evenly). Top each portion with a dollop of smoked whipped cream. Serve right away.