STRAWBERRY BLACKOUT WHIPPED CREAM CAKE – WENDY BLANCHARD, M.S., CHHC

I made this strawberry blackout whipped cream cake for July 4th which was to die for! Very easy to make…

Cake was made with a gluten free cake mix…LiveGFree which can be found in Aldi Supermarkets. I made 2-9″ round halves, and baked as per the recipe on the box. After I baked the cake, I cut up strawberries and bananas and placed them between the halves before I placed one on top of the other, and then added strawberries to the top of the frosting. Awesome texture and taste! I made my own whipped cream frosting and warm fruit mix which my daughter, Sarah, taught me!

Whipped Cream Frosting:

1 pint of heavy cream, organic
1 T. organic cane sugar or coconut sugar
1 t. vanilla, organic
Add sugar and vanilla to cream and beat until you have stiff peaks.

WARM FRUIT TOPPING (TO BE ADDED RIGHT BEFORE EATING)

1 cup of mixed fresh berries (I used peaches, strawberries & bananas) , organic
1/4 c. raw honey or coconut sugar, organic
1/4 c. water

Place water, berries/fruit, and honey/sugar in a small saucepan to boil, then turn heat down to a simmer, stirring to mash berries. Add 1/2 c. of extra berries/fruit (at room temperature). Mix thoroughly.Turn off and let sit about 5 minutes. Cut pieces of cake and add warm fruit. Yummylicious!

To your good health!

Wendy