Strawberry Batter Cake

I first came across this delicious cake/ crisp/ pie concoction from my aunt Ellen who lives in Colorado and that recipe was for blueberries, not strawberries. I tried it that first time and stepped into dessert heaven. Have you ever tasted something so warm, comforting and delicious that you just want to hold it in your mouth and never finish it? Yeah, that’s kind of gross but that’s how I feel about this cake. It embodies all that I love: warm oozing baked berries and dough of course. Any dough especially the crispy on the edges kind, is a winner for me. Try it the real American way and top it with vanilla ice cream. Just. No. Words. Just eat and enjoy.

Feel free to use any berries: blueberries, blackberries, strawberries, raspberries, cherries or even a combination of all will be delicious. The traditional recipe of course has regular gluten flour, real butter and good old fashioned white sugar, but hey we’ve taken the healthy, gluten-free and sometimes vegan route so this is my way of making it and it’s damn good.