This pound cake bakes in the oven but finishes on the grill to get a little crispy crunch on the outside of each sweet slice. Finish it off with sliced strawberries and fresh whipped cream for a grilled dessert that screams "summer!"

Preparation

Heat oven to 335°F. Using an electric mixer, whip the butter until smooth. Scrape down the sides of the bowl and add ½ pound of sugar. Whip until smooth, about 1–2 minutes. Scrape down the sides again.

Add the whole eggs and egg yolks one at a time, waiting until they are completely incorporated before adding the next one. When all the eggs are incorporated, fold in the vanilla and the crème fraiche. Sift the flour over the butter mixture and fold in with a spatula until just evenly incorporated.

Pour batter into a baking pan and bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool to room temperature. Remove from the baking pan and cut into ½-inch slices. If desired, you can remove the crust at this point with a knife or circular cutter.

Combine cream and 2–3 tablespoons sugar in a work bowl. Whip to stiff peaks and place in refrigerator until ready to use.

Heat grill to medium. Mark both sides of the pound cake slices on the grill, about 20–30 seconds on each side. Transfer to a serving plate and top with sliced berries and whipped cream then garnish with fresh mint.