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shortcake with flambéed strawberries and vanilla whipped cream from madagascar

BBQ, Brunch, Vegetarian, Cream, Biscuit Dough, Fruits

A white cake garnished with rum flambéed strawberries and a rich whipped cream topping.


Recipe for 4


60 Gr
Wheat flour
5 Gr
Baking powder
2 Unit(s)
85 Gr
50 Ml
50 Ml
Canola oil


12 Unit(s)
50 Ml
Amber rum
25 Ml
Maple syrup


150 Ml
35% whipping cream
30 Gr
Icing sugar
1 Tsp
Madagascar vanilla

Preparation time: 45.00 min

Preheat your four at 355.00 °F

  • Cake

    Pass the flour and baking powder in your tamis.

    Combine the eggs and sugar in a mixing bowl.

    Combine the milk and oil.

    In the bowl with sugar and eggs, alternate adding the liquids and solids while whisking in between additions.  This will ensure it stays smooth throughout the process.

    It is important that the last addition be the dry ingredients to finish.

    Bake in the oven for roughly 15 minutes in silicone molds.

  • Strawberries

    Remove the stems from the strawberries and cut thim into quarters.  In a hot skillet, heat the maple syrup with the strawberries.  Add the rum and them flambée.  Set aside to cool until ready to serve.

  • Chantilly

    In a mixing bowl, combine all of the ingredients for the whipped cream.  Whisk it together until you form firm peaks.  Transfer to a piping bag with the tip of your choice.

Depending on the time of year and regional availability, you can replace the strawberries with the fruit of your preference.

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