Zehrs

Ingredients

Instructions

1. Preheat oven to 325°F (160°C). Grease two 8-inch square (2 L) metal cake pans. Line bottoms with parchment paper or dust with flour. 
2. In large bowl and using electric mixer, blend cake mix, eggs, milk and oil at low speed until moistened. Beat at medium-high speed for 2 minutes. Scrape bottom and sides of bowl. Continue beating at medium-high speed for 2 minutes. Divide batter between prepared pans. Bake in centre of oven for 30 to 35 minutes or until toothpick inserted in centre comes out clean. Place on wire rack; cool cakes in pans for 10 minutes. Remove from pans; cool until room temperature, about 1 hour. 
3. Meanwhile hull berries and cut in half (cut in quarters if berries are large). In bowl, stir together strawberries and 1/2 cup (125 mL) honey. Allow fruit to macerate 15 to 20 minutes. In another bowl and using electric mixer, whip cream with 1 tbsp (15 mL) honey until soft peaks form.
4. If cakes are not level, trim sides and tops with sharp serrated knife. Cut each cake into six squares. Place a piece of cake on each of 12 dessert plates. Spoon 1/2 cup (125 mL) strawberry mixture onto each piece of cake; dollop with some whipped cream. Garnish with mint sprigs and additional strawberries, if desired.

Chef's Tips

Instead of using square cake pans, divide batter among cups of a 12-cup muffin tin lined with jumbo paper cupcake liners. Bake for 20 to 22 minutes. Split horizontally and fill with macerated strawberries.