Grilled Strawberries With Smoked White Chocolate Cream

Grilled Strawberries With Smoked White Chocolate Cream and Almond Crunch

Grilled strawberries might sound like something you do when you’ve already grilled everything else in the yard, but they’re actually a little summer winner. The heat makes the berries sweeter, the surface gets a light caramel tone, and if you keep the time short they still hold on to their fresh strawberry character.

Here the strawberries are joined by a smoked white chocolate cream and almond crunch. It sounds almost restaurant-like, but it’s really quite down-to-earth: white chocolate, crème fraîche, a little lime and a short spell of mild smoke. I like desserts that can be made while the grill is still hot, but that still feel like some thought went into them. This one sits right there.

The Recipe in Brief

This is a grilled dessert for 4 people. The strawberries are threaded onto skewers and grilled quickly over medium-hot direct heat, around 355–390°F, just until they get a light surface and start to smell jammy.

The white chocolate cream is gently smoked in a small bowl over indirect heat for 8 min–10 min and then lightly chilled. The almond crunch is made in a pan or a grill pan. The result is warm, cold, sweet, fresh and crunchy on the same plate.

Quick Facts

• Servings: 4 people
• Prep time: about 25 min–45 min depending on the recipe
• Grilling time: see the temperature section below
• Grilling method: adapted to the ingredient and its sensitivity to heat
• Difficulty: medium, but easy to manage with a thermometer and two zones

Why You Should Try This Recipe

• It’s a dessert that really uses the grill, not one that just happens to stand next to it.
• Strawberries, lime and white chocolate are reliably good, while mild smoke makes it more BBQLovers.
• You can prepare the cream and the crunch in advance.
• It works after meat, fish and a vegetarian grill dinner alike.

Recipe: Grilled Strawberries With Smoked White Chocolate Cream

MetricUS

Jump to instructions

Ingredients

• 1 lb 5 oz fresh strawberries, preferably firm
• 1 tbsp canola oil
• 1 tbsp liquid honey
• 1 lime, zest and juice
• 1 pinch flaky sea salt
• 5½ oz white chocolate
• ¾ cup + 1½ tbsp crème fraîche
• ⅓ cup + 1½ tbsp heavy whipping cream
• ½ tsp vanilla powder (or 1 tsp vanilla sugar)
• 2¾ oz almonds, coarsely chopped
• 1 oz butter
• 1 tbsp raw cane sugar
• 8 wooden skewers, soaked for 20 minutes if you use wood

Instructions

1. Rinse the strawberries quickly and dry them thoroughly. Remove the green tops but keep the berries whole unless they are very large.
2. Mix the oil, honey, finely grated lime zest, 1 tsp lime juice and a small pinch of salt. Gently toss the strawberries in the mixture.
3. Thread the strawberries onto skewers with a little space between them so the heat can get to them. Don't pack them in like the subway on a rainy November morning.
4. Gently melt the white chocolate. Stir together with the crème fraîche, cream and vanilla to a smooth cream.
5. Prepare the grill with a direct and an indirect zone. Aim for about 355–390°F.
6. Place the chocolate cream in a small heatproof bowl on the indirect side and put a small piece of apple wood on the embers. Smoke the cream for 8 min–10 min and stir once. Then chill until it becomes lightly spoonable.
7. Toast the almonds in a small grill pan with butter and raw cane sugar until golden and nutty-smelling. Let cool so it turns crunchy.
8. Grill the strawberry skewers quickly over direct heat, 45-60 seconds per side. They should get a light surface but not collapse.
9. Spoon the chocolate cream onto plates, top with the grilled strawberries, almond crunch and a few drops of lime.
10. Serve right away, preferably with extra lime zest and, if the evening calls for it, a scoop of vanilla ice cream.

Grilling Method: How to Get It Right on the Grill

The key is short direct grilling for the berries and gentle indirect smoking for the cream. Strawberries contain a lot of water and sugar, which means they quickly go from nicely grilled to soft and sad. That’s why they should only be kissed by the heat. The chocolate cream, on the other hand, can sit in mild smoke for a while, but the smoke should be light and clean.

If you want to build more sides around a summery grill dinner, there is plenty to pick from in the BBQLovers recipe archive.

Temperature, Time and Signs It’s Done

• Grill temperature for the strawberries: 355–390°F direct heat.
• Grilling time for the strawberries: 1 min–2 min in total.
• Smoking the chocolate cream: 8 min–10 min on the indirect side.
• Signs it’s done: the berries are glossy, have a light grill mark and smell warm, but hold their shape.

Which Grill Works Best?

• The Napoleon Rogue gas grill is handy for dessert because the heat can be controlled quickly after the main course.
• A Weber 57 kettle grill gives a nice feel if you have embers left and can place a small piece of apple wood off to the side.
• A kamado works well, but use very little smoking wood, since ceramic grills hold the aromas in efficiently.
• An offset smoker is not the first choice for the berries, but can smoke the cream nicely if it runs clean and mild.

Serving Suggestions

Serve the dessert in low bowls or on small plates: chocolate cream first, strawberries on top, crunch last. That way every spoonful gets something creamy, warm and crunchy.

After a smoky dinner, for example something along the lines of Smoked Shotgun Shells on the Kamado, this dessert makes a fresher finish than a heavy cake.

If you want to keep the whole evening on the grill, you can combine it with lighter dishes from the BBQLovers recipe archive and let the strawberries be the finale.

For more control over mild smoke with sweet ingredients, the BBQLovers guide to smoking wood is worth keeping close at hand.

Björn’s Tips

• Choose firm strawberries. Overripe berries taste good but collapse easily on the grate.
• Dry the berries thoroughly. Moisture on the surface makes them steam instead of getting a light grilled tone.
• Smoke the cream gently. White chocolate takes on flavor quickly, so a small piece of apple wood is enough.
• Let the crunch cool before serving. That makes it crunchier and gives better contrast.

Common Mistakes

• Grilling the strawberries too long. They shouldn’t turn into jam on a stick.
• Using too much smoke. Dessert should have a hint, not taste like a campfire.
• Putting the berries on a dirty grate after meat. Brush it properly clean before dessert.
• Serving everything warm. The cream is welcome to be cool or at room temperature so the contrast is clear.

Variations and Adaptations

• Swap the strawberries for firm peach wedges when the season turns.
• Add finely chopped mint or basil at serving for a more herbal freshness.
• Make the crunch with hazelnuts instead of almonds.
• If you want to make it more grown-up, you can drizzle over a little aged balsamic right before serving.

Why This Recipe Works

Strawberries have a lot of acidity, sweetness and water. Short direct heat concentrates the flavor without breaking the berries down completely. Honey helps the surface caramelize, lime keeps the sweetness lively and the salt makes the strawberry flavor come through more clearly.

White chocolate contributes fat and sweetness, crème fraîche brings acidity and a slight tartness, and mild apple smoke gives a BBQ connection without taking over. The almond crunch is important for the texture. Without it the dessert is good but soft; with it every bite has something to bite into.

FAQ

Can you grill strawberries directly on the grate?

You can, but skewers make it much easier to turn them quickly. Preferably use firm berries and a clean, lightly oiled grate.

How long should you grill strawberries?

Briefly. Often 45-60 seconds per side at 355–390°F is enough. They should get a surface but keep their shape.

Can I prepare the dessert in advance?

Yes. Make the chocolate cream and the almond crunch ahead of time. Grill the strawberries right before serving.

Which smoking wood suits dessert?

Apple, cherry or pear in a very small amount. Read more in the BBQLovers guide to smoking wood.

Can I make the recipe without smoke?

Absolutely. Skip the smoking wood and leave the chocolate cream plain. It’s still a really good grilled dessert.

I like this dessert because it feels like the grill evening’s last little wink. Not heavy, not fussy, but still with enough grill feel to belong after an evening by the embers. And yes, it’s perfectly reasonable to take a little extra almond crunch straight from the bowl.