INGREDIENTS:

  • 4 cups of halved strawberries
  • 1/4 cup of sugar
  • Whipped cream (I used non dairy which
    already has sugar, but you can add a bit of
    sugar to regular whipped cream if you desire)
  • Gluten-free vanilla cake
  • a few fresh strawberries for topping

DIRECTIONS:

Wash strawberries before or after you hull and half them. Place strawberries in a heavy pot and put

heat on medium. Cook until berries release juices ( 15 minutes) Keep stirring so that the strawberries

don’t stick and burn on the bottom of the pan.

Add sugar or sugar replacement like agave, honey or date sugar, etc….until it is dissolved. Add more

if you like. Adjust to taste…

Let cool completely.

If you are using individual cups for this dessert, cut up cake in thin layers and use the bottom of the

container to cut out the shape of the container.

Whip whipped cream with or without sugar as per instruction on the carton. Place in a large piping

bag if you like as it will be easy to pipe small amounts into cups in an efficient way.

ASSEMBLY:

Spoon a little of the stewed strawberries on the bottom so that your cake stays moist.

Then foloow pattern below twice and add a fresh piece of strawberry on top!

1 – Layer of cake

2 – Stewed strawberries

3 – Whipped cream

Freezes well.