{you can frost the entire piece, but I liked the rustic feel of seeing the cut cake}As I walked into the grocery store the other day, I found myself completely engulfed in the sweet, intoxicating smell of fresh picked strawberries on display. My mind immediately returned to warm summer nights by our pool growing up, where my Mom would always have a bowl of fresh strawberries as a side dish at dinner. Sometimes she would sprinkle sugar atop, making the seemingly healthy fruit a bit less of the sort, but most of the time we ate them plain; establishing a lifelong palette of summer's subtle gifts. Not wanting to pass up a seasonal favorite, I bought a rather large container of them and decided to use some of the bunch to accompany this gluten free / dairy free vanilla cake recipe I've wanted to try. The top and filling is my favorite homemade dairy free whipped "cream" recipe, which is a treasure by itself as well. To be honest, the only downside of this dessert is figuring out ways to stay out of the fridge until they're gone!
{I didn't have the heart to throw away the cake trimmings, so I made a few bite sized square treats}
Vanilla Whipped "Cream"/Frosting Recipe
In a stand mixer fitted w/ paddle attachment (or hand mixer) mix:
1/2 c. shortening (I used Spectrum Organic palm oil shortening because it's soy-free)
4 c. powdered sugar
1/2 tablespoon pure vanilla bean paste (or vanilla extract)
Pinch of salt
Up to 1/8 cup water
-Slowly add in water until consistency is thick, smooth, and spreadable
**This is absolutely NOT healthy in any way, shape, or form, but I can promise you it tastes SO good!**
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