COOK IT.
Place a baking stone onto your grill and preheat it to 325°F (163°C) using two burners set to medium-low. Prepare two 8-inch (20 cm) to 10-inch (25.4 cm) springform cake pans with a parchment round in the bottom and nonstick spray.
Meanwhile, using a whisk or the whisk attachment for your hand or stand mixer, whip the eggs with a teaspoon of lemon juice until stiff peaks form. Set aside. Stiff peaks are when the egg white mixture forms a peak that will hold its shape. Sift together the dry ingredients, the flour, sugar, baking powder, and salt. In another bowl, combine the egg yolks, oil, water, lemon juice, and zest. Whisking until smooth. For additional smoothness, pass this mixture (without the zest) through a chinois or sieve. Then, whisk the yolk mixture into the dry ingredients until smooth.
Gently fold a third of the egg whites into the yolk and flour mixture. Doing this prevents the collapse of air bubbles you worked so hard to incorporate into the whites, and ensures a light batter.
Now, fold the egg yolk and flour mixture into the whites in a couple of batches. You must be gentle when folding to ensure that you don’t knock out all of the air that you whipped into the whites.
Pour the batter into the prepared cake pans, trying to be as even as possible. Place the filled cake pans onto the baking stone and bake on your grill for 30 minutes. After 30 minutes, check the cakes. Swap them around gently if they are getting uneven heat, and check them for doneness. A toothpick should come out clean or with a couple of crumbs if the cakes are done. Check again every 10 minutes until the tops are golden and a toothpick comes out mostly clean. - Baking time will depend on the pans that you are using.
Remove the cakes from the grill and allow them to cool completely before removing from the pans.
While your cakes are baking, wash, remove the tops of, and prep the strawberries for your cake. Depending on the look you are going for. Slice or dice the berries, leaving a few whole to use as garnish, and optionally sprinkle them with sugar. Set aside until you are ready to assemble your cake.
While the cakes are cooling, sprinkle gelatin over water and let it bloom for 5 minutes. Microwave for 5 seconds to melt; if needed, heat for 3 more seconds until no granules remain. Stir in 1 teaspoon of heavy cream. If the mixture cools and thickens, reheat briefly until smooth.
In a cold mixing bowl, whip heavy cream on medium speed for 15 seconds until foamy. Add powdered sugar and vanilla, then continue whipping to very soft peaks. Reduce speed to low and slowly drizzle in the gelatin mixture. Increase to medium and whip until firm peaks form. Stop before the cream becomes chunky or starts to turn into butter.
To assemble, cut the top off the cake to ensure that it’s flat, then carefully slice the cake in half. Place an optional sheet of acetate inside the springform. Gently slide a cake round down inside the cake pan, then add a layer of whipped cream, smoothing it with an offset spatula. Either build a wall of cream and fill it with your berries, or line the outside of the cream layer with halved berries, cut side out, filling in the middle with sliced or whole berries. Then fill the space with whipped cream, smoothing out with the spatula. Add another cake layer and top the cake with another layer of cream, smoothed out.
Chill the cake for a bit. If there is leftover whipped cream, use a piping bag to pipe some decorations and then top the cake with any remaining strawberries. Chill until you serve.
Serve this with a floral and fruity Rosé or light Zinfandel wine. For beer pairings, try a citrusy Witbier to complement the lemony notes or a light-bodied Belgian Ale for a refreshing contrast to the cream and sharp strawberries.
With its sunny flavors and smart construction, this BBQ Strawberry Shortcake is proof that the grill isn’t just for burgers and ribs. Whether you're celebrating a summer birthday, hosting a garden party, or just want to impress with a next-level dessert, this recipe has the wow factor you need. Don't forget to pair it with a chilled Rosé or citrusy Witbier to round out the experience. What desserts do you cook on the grill? Share your BBQ dessert recipes, ideas, and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!