Cream-filled grilled Strawberry shortcake

Ingredients:

• 1 box (12-count) cream-filled golden sponge cakes (such as Twinkies™)
• 1 quart fresh strawberries, sliced
• 1 pint fresh blueberries
• 1 peach, sliced and chopped
• 3-4 tsp. granulated sugar, divided
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 (16oz) mason jar, thoroughly chilled in freezer for 15 minutes.

Directions:

1. Clean and oil grill grates and preheat grill to medium.
2. Cut fruit, place in a bowl and sprinkle with 2 tsp. sugar. Unwrap sponge cakes.
3. Place heavy cream in the chilled mason jar and add vanilla and remaining 1-2 tsp sugar. Close jar and briskly shake until thick and fluffy, about 4-5 minutes
4. Place sponge cakes on the grill and grill for 1-2 minutes on each side until grill marks appear.
5. Place two sponge cakes in each bowl, top with berries and a spoonful of whipped cream.

Whipped cream tips:
1. Take turns shaking the jar so your arms don’t fall off – it’s a great job for kids!
2. Hold the jar by the top and bottom rather than the sides so the heat of your hands doesn’t warm the jar.
3. You’ll know it’s ready when the liquid sloshing sound becomes thicker. It’s okay to open the jar and check it from time to time.
4. Store in the fridge or cooler until ready to serve.