No-Bake Rawberry Shortcake With Lemon-Lime Filling

Ingredients:

Cake:

• 2 cups pulp from Almond Milk (Dairy Free)
• 4 cups strawberries – sliced
• 1/2cup 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

Steps/Methods:

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 all 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. Press everything in tight leaving a space for the filling. Set aside.

Filling:

1. Process in a mini-food processor until smooth and creamy.
2. Scoop your filling into the berry bowl.
3. If you have a lovely plate, platter or cake stand, bring it close to the bowl- you know what comes next- thats 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.
4. Remove the bowl. Remove the wrap. Now decorate with shredded coconut, berries, and/or fresh flowers. VOILA!

Additional Tips:

Cake:

• 2 cups pulp from Almond Milk (Dairy Free)
• 4 cups strawberries – sliced
• 1/2cup 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