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Rawberry Shortcake With Lemon-Lime Filling

After making delicious non-dairy Almond Mylk for your kids, surprise them with a beautiful cake from the left-over pulp.  This is fun and easy and contains no gluten, dairy, sugar or heating.

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  • Ingredients

    Cake:

    • 2 cups almond milk pulp (view Dairy-Free Almond Milk recipe here)
    • 4 cups strawberries - sliced
    • 1/2 cup liquid honey or agave nectar

    Lemon-Lime Cream Filling:

    • 2 ripe avocados or 1 cup raw cashew nuts
    • 1/3 cup honey or agave
    • 1 lemon or 2 limes
  • Methods / Steps

    Cake:

    1. Mix the Almond pulp and honey. Take a bowl the size you would like for your cake and line it with plastic wrap, or better yet, cheesecloth.
    2. Place strawberries around the inside of your bowl side by side on top of the plastic wrap or cheesecloth. Drizzle a little sweetener over the berries.
    3. Take half of the pulp mixture and press it onto the 1st layer of berries. Repeat.
    4. Press everything in tight leaving a space for the filling. Set aside.

    Filling:

    1. Process filling ingredients in a mini-food processor until smooth and creamy.
    2. Scoop filling into the berry bowl. If you have a lovely plate, platter or cake stand, bring it close to the bowl- you know what comes next- that’s right, you have to flip it over onto the serving dish (the platter or cake stand). You can do this. Take a big breath, and carefully but swiftly invert the bowl onto the platter (hopefully in the centre) in one smooth motion. Remove the bowl. Remove the wrap.
    3. Decorate with shredded coconut, berries, and/or fresh flowers. VOILA!
  • Additional Tips


    Recipe courtesy of Shannon Leone. Shannon is a regular contributor on www.NaturallySavvy.com and a Savvy Chef.

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