Clean the grill grates if necessary. Preheat the grill on high heat for 10 minutes.
Slice the pound cake into 7 1-inch (2 ½ cm) slices. LIghtly brush both sides of each slice with melted butter. Set aside.
Hold a paper towel between tongs and dip it in the canola oil. Carefully oil the grill grates.
Thread about 4 strawberries onto each bamboo skewer. Place the skewers on the oiled grates, cover, and grill for 2 minutes on each side without disturbing, until the strawberries have grill marks. Transfer the skewered strawberries to a cutting board and let cool slightly.
Reduce the grill to medium-high heat.
Cut the strawberries in half lengthwise. Transfer to a large bowl with the blackberries, sugar, and lemon juice and toss well. Let the berries macerate while you grill the pound cake.
Arrange the slices of cake on the grates, cover, and grill for 2 minutes, then flip and grill on the other side for 2 minutes more, until the cake is well toasted with grill marks.
Transfer the grilled cake to serving plates and top with a dollop of whipped cream and the macerated berries.
Tasty's Holiday Recipes
From easy classics to festive new favorites, you’ll find them all here.