Strawberry shortcake garnished with maple caramel and maple popcorn

Strawberry shortcake garnished with maple caramel and maple popcorn

Servings : 8-10

Directions : 15 minutes

Cook in : 0 minutes


250 ml (1 cup) of 35% cream, very cold
1 jar (290 g) of maple caramel
5 ml (1 tsp) of vanilla extract
1 angel food cake (20 cm/8” diameter), store bought or homemade
454 g (1 lb) of strawberries, sliced
Maple popcorn
Maple glazed almonds



  1. In a bowl, using an electric mixer, whip together the cream, 30 ml (2 tbsp) of maple caramel and the vanilla extract until stiff peaks form.  Set aside.
  2. Using a serrated knife, cut the cake horizontally into 3 equal slices.
  3. Spread whipped cream on the first slice and garnish with strawberries. Repeat with the second slice of cake. On the last slice, spread the remaining whipped cream.
  4. Dress with maple popcorn, maple glazed almonds and maple caramel. Garnish with the remaining strawberries. Refrigerate until ready to serve. 


*Homemade angel food cake

Preparation time: 25 minutes
Cooking time: 40 to 45 minutes


 80 g or 160 ml (⅔ cup) of pastry flour, sifted
180 ml (¾ cup) of sugar
1 pinch of salt
5 egg whites, tempered
12.5 ml (2½ tsp) of water
2.5 ml (½ tsp) of cream of tartar
2.5 ml (½ tsp) of vanilla extract


  1. Place the rack at the bottom of the oven. Preheat the oven to 170°C (325°F).
  2. In a bowl, mix together the flour, 60 ml (¼ cup) of the sugar and the salt. Set aside.
  3. In a large bowl, using a mixer, beat together the egg whites, water and cream of tartar until soft peaks form. Gradually add the remaining sugar, one spoonful at a time, while beating on high speed until firm shiny peaks form. Fold in the vanilla.
  4. Sift the dry ingredients over the meringue and gently fold them in using a spatula.
  5. Pour into an ungreased 20 cm (8”) angel food cake pan**. Smooth the top. Bake for 40 to 45 minutes or until the cake springs back when lightly pressed with a finger.
  6. Immediately turn cake pan over onto its tube or onto the neck of a bottle and let cool upside down for about 2 ½ hours or until completely cooled. To unmould the cake, run a thin knife on the inner wall of the mould.

 **If the mould doesn’t have a removable bottom, line the bottom of the mould with parchment paper.