Strawberry Cream Layer Cake {dairy-free}
I like making a small cake using 6-inch baking pans, however if you'd like a larger cake, double the yellow cake, the roasted strawberries, and the whipped coconut cream recipes, and use 8-inch cake pans.You can use any of my yellow cake recipes for this layer cake and all of my cookbooks have yellow cake recipes.
Servings: 8 servings
Ingredients
- yellow cake recipe recipe below
- roasted strawberries recipe below
- whipped coconut cream recipe below
Instructions
- Prepare two 6-inch baking pans with parchment paper on the bottom and grease the sides with coconut oil or other oil or butter.
- Prepare the yellow cake batter and divide it evenly into two 6-inch cake pans.
- Bake the cakes according to the recipe.
- Prepare and roast the strawberries.
- Cool the cake and strawberries until at least at room temperature.
- Prepare the whipped coconut cream.
- Place a cake layer on a plate and then spread half of the coconut cream from the center of the cake layer outwards using a spoon.
- Add half the strawberries on top of the coconut cream and then place the second layer of cake on top of the strawberrries.
- Layer the rest of the coconut cream on the top cake layer and then place the rest of the strawberries on top of the cream.
- Store in the refrigerator until ready to serve.
