1 Gluten Free Cake Mix (follow the instructions)
2 cans Coconut Milk
1 pint Blueberries (I picked mine at a local blueberry farm)
1 pint Strawberries
1 Lemon, for zesting
My office is having a 4th of July themed food week. I wanted to make something fun but didn’t have a lot of time to prepare. To speed up the process I used a gluten free cake mix. If you add a dash of vanilla and some lemon zest it brightens up the entire cake and pairs really well with the fresh fruit. Once the cake has cooled cut it into small pieces so it is easy to layer.
I made the cake gluten free for a coworker and dairy free since I am lactose intolerant. I used my coconut whipped cream recipe and added some lemon zest to match the flavor in the cake. Once the cake and whipped cream are ready you can start layering. Starting at the bottom alternating layers of blueberries, cake, whipped cream and then strawberries. I started off with a layer of cake and whipped cream to help hold everything up.
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