Chef Tyler Florence shows us how to bake desserts on the grill with a strawberry upside-down cake that will impress everyone at your next cookout. Here's the recipe for the pound cake and whipped cream from his cookbook, American Grill:
For the pound cake
1 stick (4 ounces/115 g) unsalted butter, at room temperature
2 tablespoons vegetable oil
1/2 cups (300 g) sugar
1 teaspoon kosher salt
3 large eggs
2 1/4 cups (280 g) all-purpose flour
1 tablespoon baking powder
3/4 cup (180 ml) buttermilk
1 tablespoon vanilla extract
8 to 10 large whole strawberries, hulled
In a stand mixer fitted with the paddle, combine the butter, oil, sugar, and salt and beat until all the butter has creamed together, making a paste-like consistency. Add the eggs one at a time, beating well after each addition, until fully incorporated. Beat in the flour and baking powder, then beat in the buttermilk and vanilla. Mix until just smooth, taking care not to overmix.
