Strawberry Shortcake
Looking for a simple dessert featuring fresh strawberries? This recipe from Linda Snyder, a longtime friend and neighbour, won't disappoint. It's simple and delicious!
Grease a 10 inch round torte or cake pan with oil.
Beat all ingredients together until pale yellow and well blended.
Pour into the torte or cake pan.
Bake at 350 degrees for 15 - 20 minutes or until a cake tester comes out clean.
Cool for 2 minutes and invert onto serving plate.
While cake is baking prepare the strawberries and whip cream.
Wash and slice strawberries in half.
Add maple syrup (or honey) and stir. Set aside.
In a bowl, whip the cream with an electric mixer while slowly adding sugar. Whip until soft peaks form.
Slice the cake into wedges and spoon over strawberries. Top with whipped cream and serve.
Substitute your favourite all-purpose gluten-free flour for a wheat-free shortcake.
The cake texture is denser but equally delicious.
Ingredients
Directions
Grease a 10 inch round torte or cake pan with oil.
Beat all ingredients together until pale yellow and well blended.
Pour into the torte or cake pan.
Bake at 350 degrees for 15 - 20 minutes or until a cake tester comes out clean.
Cool for 2 minutes and invert onto serving plate.
While cake is baking prepare the strawberries and whip cream.
Wash and slice strawberries in half.
Add maple syrup (or honey) and stir. Set aside.
In a bowl, whip the cream with an electric mixer while slowly adding sugar. Whip until soft peaks form.
Slice the cake into wedges and spoon over strawberries. Top with whipped cream and serve.
Substitute your favourite all-purpose gluten-free flour for a wheat-free shortcake.
The cake texture is denser but equally delicious.