I think of these Mini Gluten-Free Maple Almond Cakes as a grown-up version of the strawberry shortcakes I grew up loving. And because the strawberries are best when marinated for several hours, this is the perfect prep-today eat-tomorrow dessert. The marinated strawberries are super simple to prepare and can be used atop your favorite cake, layered into Greek yogurt for a snack and even work well at breakfast (think pancake or waffle topping!). You can adjust the balsamic according to the amount of “tang” you prefer.
Balsamic Marinated Strawberries
- 1/4 cup balsamic vinegar
- 1 tsp vanilla
- 1 tsp maple syrup
- 1 pint strawberries, sliced
- Whisk together balsamic vinegar, vanilla & maple syrup & pour over sliced strawberries.
- Place in container and store in refrigerator.
- Let marinate in refrigerator for a minimum of 30 minutes up to 3-4 days.
This recipe is a part of our March meal plan and fits perfectly with the Prep Dish concept of spending 2-3 hours prepping your food for the entire week.