Preheat the pizza oven to 350°F. Butter and flour two 9×5” loaf pans and lightly.
Beat the olive oil and sugar in the bowl of a stand mixer fitted with the paddle attachment on high speed until light and fluffy. Reduce the speed to medium-low and add the eggs, one at a time, beating well after each addition. Beat in the vanilla, orange zest, and salt until combined.
Reduce the speed of the mixer to low and add the flour in three additions, making sure to scrape the bottom and sides of the bowl with a rubber spatula after each addition. After the final addition, beat the batter on low for 30 seconds making sure all the flour is incorporated.
Transfer the batter evenly to the prepared pans and bake until golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached. Transfer the pans to a baking rack and let rest for 10 minutes before removing from the pans. Let the pound cake cool for at least 2 hours before slicing.
While the cake is baking, whisk together the vinegar, honey and salt in a medium non-reactive bowl. Add the strawberries, peppercorns, salt and just enough cold water to cover the strawberries. Cover and refrigerate for at least 1 hour and up to 3 hours. The pickled strawberries can be made up to a day in advance and stored tightly covered in the refrigerator.
Prepare a medium-hot charcoal fire for grilling the pound cake.
While the grill is heating, combine the cream, sugar and salt in a medium bowl and whip until soft peaks form.
Slice the cake into 3⁄4-inch to 1-inch thick slices and grill until they are toasted with deeply golden grill marks on each side. Spoon some of the berries over each slice and top with a dollop of the whipped cream. Sprinkle a pinch of Citrus Jalapeño Smoked Salt on top.
