As my husband or anyone else that knows me well can tell you, I have a knack for making things a whole lot harder then they really need to be. So when Elijah spotted the cake pictured below and requested that I make a strawberry short-cake “just like it”, it seemed right up my alley…

*ahem* did I mention that we a currently egg, casien, and gluten free?? Um yeah…

Never fear! It’s Mommy and her faithful sidekick, Aunt Tina-bina, to the rescue!

Yeah, Martha Stewart it ain’t….

But it seemed to make him happy. I adapted a gluten-free biscuit recipe, which really didn’t turn out very well, at least in my opinion, though no one else complained. Thankfully, the copious amounts of runny filling and topping were quite yummy. The center was filled with strawberries stewed in honey, followed by a nut cream which was simply divine (macadamia nuts, cashews, agave nectar and vanilla bean…yum). The whole thing was topped with a “whipped cream” made from new coconut meat, vanilla and agave. Then came the berries and last of all a light sprinkling of Rapadura pulverized in the blender to the consistency of powdered sugar. And Elijah even managed to blow out the candles before the whole darn thing just floated away. To my credit I was making enough filling for 4 layers and had the biscuits risen as I assumed they would, I would have needed all of that extra goo…

Lacking a cake plate and fearing that the pretty pedestal was part of the appeal, I rigged up my own makeshift version consisting of a dinner plate balanced on a soup tureen. All ablaze with our home-made candles it was quite the sticky sight!