Maple Strawberry Shortcake


One quart container of ripe strawberries

½ cup Thorn Hill Maple Robust maple syrup

Angle food cake or cups

Whipped Cream

One cup heavy whipping cream

1 1/3 table spoon Thorn Hill Robust maple syrup

1 teaspoon of vanilla


Core and quarter strawberries. Place them in a bowl and smash them to release their juices and natural sugars. Stir in ½ cup Thorn Hill Robust maple syrup and allow mixture to chill for a couple of hours.

Maple Whipped Cream

In a chilled bowl and using a chilled mixing beater add one cup heavy cream and whip until just before peaking. Add in 1 1/3 tablespoon robust maple syrup. Add one teaspoon vanilla. Continue whipping until it peaks. Do not over whip.

Place angel food cups or cake in serving bowl and spoon the chilled strawberries maple mix over the angle food. Dollop the whipping cream on top and serve to eagerly awaiting people

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