So after my Fourth OF July Trifle, he had the idea to make a strawberry shortcake based on that recipe.....and what a brilliant idea that turned out to be!
So here it is....Linus' b-day cake, in all it's glory. It was WONDERFUL and I honestly don't think he missed our old cakes for even a moment.
Grain & Dairy Free Strawberry Short Cake
(Paleo, Gaps, SCD), Nut free, Gluten Free)
1 or 2, 6 inch round cake pan (2 would just make things easier and faster)
2 batches of my Coconut Flour French Pound Cake
1 1/2 cups of the thick cream from chilled, canned, full-fat coconut milk (about 3 cans)
1 16 oz container of fresh organic strawberries (sliced)
For The Cakes:
Whip together the first batch of cake batter according to instructions. Add about 1 cup of batter to each pan. You DON"T want to fill the pan as you would for a regular cake . The idea is to make a baked layer that is about 1 1/2 inches tall. You will also find that this cake's flavor and texture is best when baked in a thinner layer, as opposed to a full size cake.
Once the first two cakes are finished, whip together the second batch of batter. You don't want to make both batches of batter at the same time, as the batter will sit too long while the first cakes are baking and won't work correctly after sitting that long. You will have some left over batter. (I like to make little cupcakes to snack on with the extra.)
Note: If you use larger or smaller pans than listed, you will need to modify the amount of batter added to each pan. For instance you could use an 8 inch round pan and just do a 2 layer cake. You could also use muffin molds.
For The "Whipped Cream":
Chill 2-3 cans of full-fat coconut milk in the fridge overnight. Open up the cans and scoop the cream off the top. Try to get as little liquid as possible (altogether you need about 1 1/2 cups of solid cream). Some cans have more cream on the top than others so I like to chill more cans than I need just in case I don't get enough.
Using a hand or standing mixer, beat the cream for 2-5 minutes. It won't double in volume the way that dairy cream does, but it will get fluffier as you incorporate some air. You can also add a little honey or Stevia at this point, however I find the sweetness of the cake is typically all that this dessert needs.
When all the cakes are baked AND cooled, place the first cake layer on a serving plate of choice. Add a layer of strawberries and top it with cream. Add another cake layer and repeat. You may have to work with the layers some, as they may slide a bit. Be sure that the strawberries are arranged as evenly as possible. It is also important that your kitchen is cool, or the cream will soften and slide as well. It helps to chill the cakes before assembly if you have the time.
Best served right after assembly. Serves 8 generously. If there are any leftovers, cube it all up for an amazing trifle!