Strawberries are some of the first berries to arrive in late Spring. This cake delights every palate.
prep time: 20 minutes
Bake time/ 35-40 minutes
One 9'' Round Cake
3 oz Unsalted butter, softened
7 oz's natural cane sugar, or coconut sugar
4oz almond milk, or whole milk
8 oz Bobs all purpose flour (sifted)
1 teaspoon Psyllium Husk, ground
1/2 tsp baking powder
1/2 tsp salt
2 tbsp. lemon zest, grated
2 pints ripe organic strawberries, sliced
Coconut Cream Frosting
2 cans unsweetened coconut milk, see cooks note
1 tsp. vanilla
2 tbsp. organic confectioners sugar
Cream the butter with the sugar until light and fluffy. Add the eggs and milk. Mix well.
Sift the flour, baking powder, and salt together and add to the butter mixture. Fold in the lemon zest.
Butter cake pan ,then line with parchment paper for easy removal of cake. Have the parchment fit the bottom of the pan exactly. Pour batter into buttered cake pan.
Bake at 350 for 35-40 minutes, or until a tester comes out clean. Let cake sit in pan for 3 minutes. Remove the cake from the pan, and place on cooling rack. For easy removal, turn cake over gently onto large dish, holding the cake pan tightly. Flip it over on another dish.
After cake has cooled, cut it into 2 round pieces. If you would like a taller cake , make two 9'' cakes. Spread cream on bottom cake. Place sliced strawberries on top. Place other round on top. Continue to spread coconut cream to cover the cake. Place strawberries around cake in any pattern you like. Garnish with fresh thyme, mint or basil.
Carefully scoop out only the solid parts .
Place in bowl with vanilla and confectioners sugar and whip on high speed until fluffy.
Cooks note: Place 2 cans of coconut milk in refrigerator overnight.
If you don't mind the extra dairy, you can also make cream with whipping cream. Follow same recipe for coconut cream.