Well, it being strawberry season here in Ontario, I needed to get my shortcake fix. Here is what I came up with.

Make the Instant Almond Cake, but substitute maple extract for the almond extract. I find an extra tablespoon of sweetner is good as well. Bake it in a small container that makes a tall cake, and then split it in half.

Make some Splenda Sweetened Whipped Cream with a touch of Vanilla.

Cut berries and sprinkle with splenda to taste (with fresh berries, you may not even need to!).

Assemble by putting whipping cream and strawberries between the layers, topping with a big pile of cream. Optionally, drizzle some Maple Syrup (low carb of course) over the top, and serve.

This takes no time to make thanks to that great cake recipe as the base.

Enjoy...

Brobin