Iain Bagwell
Total Time
32 Mins
Serves 8

You'll need 32 bamboo skewers (each 8 in.); there's no need to soak them before they go on the grill, because they won't char with such a short cooking time.

How to Make It

Step 1

Beat whipping cream, crème fraîche, sugar, and zest in a bowl with a mixer until thick enough to hold a soft shape. Chill.

Step 2

Cut cake into parallel slices 1 1/2 in. wide, then cut slices into 32 chunks, each 1 1/2 in. Save remaining cake for other uses.

Step 3

Heat grill to medium-low (300° to 350°). Put strawberries in a large bowl. Microwave jam in a glass measuring cup until bubbling, about 30 seconds. Using a pastry brush, dab hulled insides of berries with jam, then brush remaining jam over berries and turn gently to coat all over.

Step 4

Hold a pair of bamboo skewers so they're slightly separated and thread a chunk of cake onto them, then a berry crosswise, then another chunk of cake and another berry. Repeat to make 15 more kebabs.

Step 5

Grill kebabs, covered, turning once with tongs, until grill marks appear, 3 to 4 minutes; cake should release from grate when it's toasted, but if not, nudge with tip of tongs. Serve with cream mixture.

Step 6

Make ahead: Through step 4 up to 2 hours, covered and chilled.

Step 7

Note: Nutritional analysis is per serving.

Ratings & Reviews

Maribee's Review

August 02, 2011

BubblyChef's Review

August 01, 2011
Looks very exquisite. I think I know what I'm gonna make Saturday.......