Grilled Pound Cake With Berries

In a large bowl, combine the strawberries, raspberries, blueberries, 2 tablespoons sugar, and mint.

Set aside.

In a small bowl, beat cream until it begins to thicken.

Beat in remaining sugar.

Add lemon juice and peel.

Beat until soft peaks form.

Cover cream mixture and refrigerate until serving.

Spread butter over both sides of cake slices.

Grill, uncovered, over indirect medium heat for 1 to 2 minutes on each side or until light golden brown.

Serve with berry mixture and whipped cream.

*This recipe brought to you courtesy of Taste Of Home Test Kitchen.*