I know, I know…strawberries are not in season, but we had some in the fridge that were threatening to go bad. And since I am well known for not being able to throw food away (which is a blessing and a curse, lemme tell ya), I had to “work them up”, as my grandmother would say. As I was “working up” the strawberries, I was staring longingly at the gluten free bread I made this morning for breakfast, looking forward to lunch when I could have some with the vegetable bisque from this weekend.
It occurred to me that this bread would make a *great* strawberry shortcake. And since there was some heavy cream leftover that we used for the pumpkin pie last week, it seemed like the obvious choice.
- 2 cups strawberries, “worked up”
- 2 T maple syrup
- 1/8 t sea salt
- 1/2 cup heavy cream
- 2 more T maple syrup
- 1/2 t vanilla
- The aforementioned easiest gluten free bread ever.
Chop strawberries, and add maple syrup and salt. Stir vigorously and set aside.
Beat heavy cream until peaks form. Add maple syrup and vanilla, and beat for another minute.
That’s it! 🙂 This is good without the bread, too. Just put it in a bowl and yum. Or mix it up and stick it in the freezer for a half an hour, then eat it. Amazing.