Strawberry Cream Layer Cake {dairy free}

Here are three of my favorite things—strawberries, cream, and cake.

I roast all kinds of fruit, but I especially love roasted strawberries. Trim them, slice them, add a dash of oil and maple syrup (or honey) and roast for 20 minutes. It’s so simple, and then you have the ultimate topping. I confess I also eat the strawberries solo, or with some whipped coconut cream (recipe below).

I use my vanilla cupcake recipe or the birthday cake recipe in my cookbook, Cooking for the Specific Carbohydrate Diet, and split the batter between two 6-inch baking pans. This cake is on the smaller side, so if you’d like a larger cake, double the cupcake recipe or another yellow cake recipe and divide it between two 8-inch baking pans.

The whipped coconut cream firms up a bit after the cake has been in the refrigerator for a few hours.