One of the things I love about summer is all of the fresh and delicious produce! I can’t pick a favorite, because there are too many yummy options, (plus I’m ridiculously indecisive) but any summer berry would have to be high up there on the list!
One of my most favorite summertime desserts to
eat make is a strawberry shortcake. I mean, it’s hard to beat a combo of rich buttery cake, juicy strawberries, and whipped cream!
I think I’ve finally found the right combo of ingredients to make a delicious gluten-free and refined sugar-free yellow butter cake. It’s so good, I dare say it could even rival many of the gluten and sugar-filled yellow cakes out there!
Instead of whipped cream, I decided to make a whipped ganache, similar to the chocolate ganache in my Vegan Chocolate Cake recipe, using white chocolate chips instead. It’s not only delicious, but also more stable at room temperature. This “buttercream” has only two ingredients: coconut milk and chocolate chips. Yep, that is it! It turned out beautifully and the texture is so light and fluffy!
After you get the cakes baked and cooled and the whipped ganache made, it’s just a matter of layering cake, buttercream, and berries. Continue to layer until you get to the top.
I applied a “crumb coat,” which means a light layer of buttercream, to the sides of the cake. This gives it a rustic look, but also helps to seal in freshness. Top with some fresh, whole berries and serve!
Mmm, just look at that bite! This makes the perfect summer dessert or a very festive birthday cake! I hope you enjoy, friends!