This Sunday afternoon dessert was elegant but yet so easy to prepare. The roasted balsamic strawberries deliver a beautiful elevated sweet and tart taste. This recipe is gluten and dairy-free!
Ingredients
Recipe serves 10-12
1 yellow cake mix, gluten free (I used Namaste Organic brand boxed cake)
coconut oil spray
2 pints strawberries, washed and chopped
2 tsp vanilla powder, or vanilla extract
2 tbsp aged balsamic vinegar
4 tbsp maple syrup
1 tub coco-whip topping
Preparation
Preheat your oven to 350ºF. Grease a cake pan of your choice and set it aside. I used 2x, 9-inch cake pans.
In a medium bowl, prepare your cake batter by following the box instructions. Fold in 1/2 cup of chopped strawberries into the batter and 1tsp vanilla powder. Pour batter into prepared cake pan/pans and bake according to box instructions. When the cake is ready, remove it from the oven and let it cool.
Increase the heat in your oven to 425ºF.
In the meantime, add all the remaining strawberries, 1 tsp vanilla powder, balsamic vinegar, and maple syrup to a roasting pan. Stir all ingredients to combine well. Roast the strawberries for 20-25 minutes, or until the strawberries have softened and the juices have released. Remove from heat and allow to cool.
Gently remove the cake from the pan. To serve - slice the cake, spoon the roasted strawberries over the top, add the strawberry syrup, and top with the coconut whipped cream.
ENJOY!
Comments