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Nutrition Facts
Serving Size 229 g
(Approx. 8 Servings)
Amount Per Serving
Calories 470 Calories From Fat 220
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 14 g 70%
Trans Fat 0.0 g
Cholesterol 125 mg 42%
Sodium 240 mg 10%
Total Carbohydrate 58 g 19%
Dietary Fiber 2 g 8%
Sugars 45 g
Protein 8 g
Vitamin A 15% Iron 6%
Vitamin C 80% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Poteet Strawberry Shortcake
Prep Time
5 minutes
Cook Time
8 minutes
Total Time
13 minutes
8  People


Recipe makes 8 Servings

16 Oz strawberries, washed, stemmed and sliced
1 Tbsp Texas wildflower honey
15 Oz H-E-B Vanilla Pound Cake
2 Tbsp salted butter, softened to room temperature
32 Oz H-E-B Creamy Creations Poteet Strawberry Premium Ice Cream
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Toss strawberries with honey and allow to sit 10 to 15 minutes while grilling cake slices.
Heat grill or skillet to medium-high. Slice pound cake into eight 1/2 inch thick slices. Spread softened butter on both sides of each slice.
Grill briefly on both sides until toasted. Scoop ice cream onto pound cake and top with strawberries. Serve immediately.


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