With the end of the growing season upon us, I can get a little sad that all that fresh summer produce is coming to an end. One of my favourite parts of summer is strawberry season in Quebec! They’re sweet, tiny and have such an amazing perfume. We stock up to do smoothies, make jams, and even freeze them for when our patience with winter produce is thin.As an American, I adore strawberry shortcake but am, woefully, sensitive to gluten. I’m always on the hunt for a way to have my cake and eat it too. There are quite a few great food blogs out there and they need not be “gluten free” to be relevant and accessible. One of my personal favourites is done by Marc at www.norecipes.com. I really love his multi-cultural approach and the little twists that he so often adds. His photos are beautiful and the tutorials are clear and concise. One half of my family is Mexican and the other is southern so I love to combine and rethink classic recipes. Marc’s recipe for “Pastel de Tres Leches” is brilliant! The cake in this recipe utilizes masa harina (the flour used to make tortillas) in lieu of all purpose flour which makes it gluten free. The basic idea to use a genoise technique to make the cake. While it sounds fancy... it's really the easiest cake recipe I've tried to date. The result is a light fluffy cake with the aroma of corn. What’s more summery than corn, right?
Once your cake is cooled you can assemble the strawberry shortcake. Mash some fresh strawberries with a couple tablespoons of honey (adjust to your taste). Make fresh whipped cream sweetened to your taste with the same honey, and voila! Strawberry shortcake! The thing that makes this recipe really special is the little addition of some caramelized fresh corn as a garnish. Trust me it's worth it. There’s a layered effect with the flavour of corn presented two ways that makes it so special. There’s no better way to enjoy the last strawberries and corn of the season. Your family with thank you and if you have kids, they’ll be begging for more.
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