Many fans of pound cake know that toasting it heightens the cake’s buttery flavor. Grilling works the same magic, so when you have the grill going for a summer dinner, why not grill dessert, too? Be sure to brush the grill rack clean first.

Preheat the oven to 325°F. Lightly grease a standard loaf pan with butter. Coat the bottom and sides with flour and shake out the excess.

For the pound cake: Sift together the flour, salt and baking powder into a medium bowl.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed until smooth. Add the sugar gradually, beating constantly until the mixture is light and fluffy. Beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl with a spatula as needed. Add the lemon zest. On low speed, add the dry ingredients gradually, beating until blended. Transfer the batter to the prepared pan, spreading evenly.

Bake until the cake is firm to the touch and beginning to pull away from the sides of the pan, about 75 minutes. A cake tester inserted in the middle should come out clean. Cool the cake in the pan for 15 minutes, then remove from pan and finish cooling on a wire rack.

For the strawberries and cream: Hull and slice strawberries and transfer them to a medium bowl; toss with 2 tablespoons sugar and set aside.

To the bowl of a stand mixer fitted with a whisk attachment, add cream, remaining sugar and vanilla; whisk on medium speed until cream holds firm, shiny peaks; refrigerate until needed.

Grill the pound cake: Preheat a grill or grill pan to medium-high heat. Slice pound cake into ½-inch slices. Working in batches, grill each piece of pound cake just until grill marks have developed on both sides.

To serve: Place a piece of grilled cake onto the center of each dessert plate. Spoon some of the strawberries over and top with a big dollop of whipped cream. Serve immediately.