Strawberry Shortcake with Coconut Cream

"What’s not to love about strawberries—their sweet taste, lovely scent, bold color, and the many health benefits. But for me, the best part is personal: they’re the star of my annual birthday cake. Born in late May, I get to enjoy them at their sweetest, just in time to celebrate.

Season/ Spring/Summer

prep time: 20 minutes

Bake time/ 35-40 minutes

Cake ingredients ~ Serves 8-10

1 1/2 cups of Cup4Cup GF flour, or other GF flour -see cokes note

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp fine sea salt

3 large eggs

1 cup coconut sugar, or pure cane sugar

3/4 cup whole milk yogurt ( or goat)

finely grated zest of 3 lemons ( organic)

3/4 cup extra virgin olive oil, a fruitier oil preferably

2 pints ripe organic strawberries, sliced, and sprinkled with 1 tsp each,.of sugar & fresh lemon, to macerate.

Coconut Cream Frosting

2 cans cold unsweetened coconut milk,

1 tsp. vanilla

2 tbsp. maple syrup, or confectioners sugar

To remove the coconut from the can. Carefully scoop out only the solid parts .

Place in a bowl with vanilla, maple syrup, or confectioners sugar, and whip on high speed until fluffy.

Place rack in center position and preheat the oven to 350 F.

Lightly oil a 9-10 inch springform pan.

• Beat eggs & sugar in a large bowl with an electric mixer for 5 minutes, or until pale and thick.

• In a separate bowl, whisk together flour, baking powder, baking soda, salt, and psyllium husk (if using). Set aside.

• Add yogurt and zest to egg mixture; beat to combine. With mixer on medium, slowly stream in oil. Reduce to low and gradually add dry ingredients. Finish by hand-whisking to fully incorporate.

• Pour batter into lightly oiled 9-10 inch springform pan.. Bake at 350°F (175°C), rotating once, for 40–45 minutes or until golden, edges pull away, and center springs back. Cool in pan 5 minutes, then transfer to rack to cool completely.

• Once cooled, slice cake horizontally into 2 rounds (or make two 9" cakes for extra height). Spread coconut cream on the bottom layer, add sliced strawberries, then top with second layer. Cover with coconut cream and decorate with strawberries and fresh herbs like thyme, mint, or basil.

If making small cakes, cut out rounds with a 2 1/2 " cookie cutter. Then slice in half to add icing and strawberries.

Cooks note: "If your GF flour doesn’t contain xanthan gum, add 1 tsp—or use psyllium husk as an alternative."