1 c. water or apple juice
1/4 c. maple syrup
1/4 c. corn oil
1 tsp. rice vinegar
1 c. cornmeal
1 c. pastry flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt

4 c. strawberries
2 tbsp. maple syrup
Pinch sea salt
1 tbsp. lemon juice

Make the shortcake by mixing wet and dry ingredients separately, then combining them gently. Grease and flour a 9x9 cake dish, fill with the shortcake mixture and bake at 350 degrees for 25 minutes.

Clean strawberries and slice thinly. Combine lemon juice, maple syrup and salt. Add to the strawberries and mix well. Press strawberries by pressing them in a vertical sided dish and cover with a plate, then add a 1-2 pound weight on top. The berries will soften and render their juices. Serve shortcake with strawberries.