Strawberry Shortcake

This recipe was created by the lovely Carmella Soleil of Raw Freedom Community. It is one of the most delicious raw cakes, and a true example of why the raw food diet is anything but restrictive!

3/4 cup well packed dates, chopped
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch salt
1 cup ground almonds
1 cup dried coconut
1/2 cup cashews

Whipped Cream
1 cup cashews
1 cup + 2 tablespoons fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)
1/8 - 1/4 cup honey or agave (depending on how sweet you like it)
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch of salt
1/2 cup coconut butter, melted
1 tablespoon lecithin, ground

Strawberry Layer and Decoration
1 1/2 cups strawberries, sliced

To make the Whipped Cream:
Blend all ingredients except lecithin until smooth. Add lecithin and blend until thoroughly mixed. Set in fridge for about 1 hr. You may end up with a little too much cream for the cake. No worries! You can mix it with some cacao for a quick chocolate cream, add it to shakes for creaminess, or eat it right out of the bowl!

To make the Cake:
Place dates in food processor and process until a smooth paste forms. You may need to add a little water. Then add the rest of the ingredients and mix until smooth.

Grease a spring form pan with a little coconut butter or line a large margarine tub with plastic film. Next form an even layer on the bottom with half of the cake mixture.
Top with 1/2 of the strawberries, followed by some of the whipped cream. Set in fridge for 20 mins.

When firm, form another cake layer. Then top with more strawberries. (Remember to save a few for decoration). Again top with whipped cream and set in fridge 20-30 mins.

When firm, gently remove cake from the pan or margarine tub and place on serving plate. Decorate with strawberry slices and serve.