Grilled Pound Cake with Berries

1 cup sliced fresh strawberries
1 cup fresh raspberries
1 cup fresh blueberries
5 tablespoons sugar, divided
1 tablespoon minced fresh mint
2 cups heavy whipping cream
1 tablespoon lemon juice
1 teaspoon grated lemon peel
3 tablespoons butter, softened
6 slices pound cake (about 1 inch thick) Store bought or you can make your own
In a bowl, combine the strawberries, raspberries, blueberries, 2 tablespoons sugar and mint; set aside.
In a small bowl, beat cream until it begins to thicken. Beat in remaining sugar. Add lemon juice and peel; beat until soft peaks form. Cover and refrigerate until serving.
Spread butter over both sides of cake slices. Grill, uncovered, over indirect medium heat for 1-2 minutes on each side or until light golden brown. Serve with berry mixture and whipped cream