It was Oliver’s second birthday last week. We’ve been practicing blowing out the candles (he’s a pro) for the big day and all we needed was a cake. I think strawberry shortcake is perfect for kid’s birthdays; especially if it is homemade with lots of fresh strawberries and whipped cream. Normally, I don’t bake because I’m not very good at it. But lately, I’ve been un-baking so I decided to make a raw strawberry shortcake. This recipe is light, not too dense, and easy to make with the perfect combination of crust, cake and topping.
To make the cake light and fluffy, I used almond pulp (leftover from making fresh almond milk) to the batter. This was a risky move because it threatened to make the batter too wet but the alternative was using 4 cups of cashews (for the batter only); too much for lil Oliver! But luckily it worked, sort of..I had to freeze it overnight (four hours was not enough) for it to set properly. But oh, it was worth the wait!
This recipe is in between a shortcake and a cheesecake with a thin crust on the bottom to hold it up the airy batter.
Raw Strawberry Shortcake
1 1/2 cup walnut pieces
1/2 cup dates
1 tbs liquid coconut oil
1 pinch sea salt
Process in a food processor until it forms into a dough.
2 cups cashews, soaked at least 4 hours, rinsed and drained
1 1/2 cups almond pulp
1 cup strawberries
3/4 cup liquid coconut oil
3/4 cup raw coconut nectar or agave nectar
1/4 cup lemon juice
1 tbs vanilla paste, or 1 bean, scraped
Blend all ingredients in a high speed blender.
2 cups strawberries
1 cup dates
Blend together in a high speed blender.
1 cup thinly slice strawberries
Grease a 9 inch spring form pan with coconut oil. Put the crust mixture on the bottom in a even layer. Pour the cake batter on top and put in the freezer. When the batter is slightly firm, ( at least three to four hours) add the strawberry topping in a even layer. Freeze overnight. Garnish with fresh strawberries and let defrost for 30 minutes before slicing.