Sugar, nut and glutenfree delight

My favourite summer item is, of course, something I can whip up in the kitchen and I love making my frozen strawberry ripple cake.

I’ve created hundreds of recipes over the past decade and I came up with this one several years ago. It’s easy to make and it tastes like you’re eating sorbet, icecream and cookie base all in one. It’s also refined sugar-free, gluten-free and nut-free, and has the option of being dairy-free, too.

As I was making it for this story, I was in the kitchen, holding my 12-week-old son River in one arm, and trying to entertain my 2-year-old, Bodhi, who loves helping me. I made the cake in 15 minutes, which proves it’s super easy to make!

I like to include Bodhi in the kitchen because I want him to develop an interest in food and it keeps him entertained for a while, too. While it means a lot more mess, I’m hopeful it’ll pay off in the future when he’s a great little cook!

I love making this cake in summer because it’s full of strawberries, and it’s the perfect light, refreshing summer dessert.

Bodhi loves checking our strawberry plants when he gets home from daycare to see if any of them are ripe and ready to pick. We also go strawberry picking in early summer together. I eat so many strawberries, like, four punnets’ worth in one go, that sometimes I actually get hives.

Bodhi is strawberry obsessed too – he gorges on them while we’re picking and hardly any make it into his bucket.

Even at 2 years old, Bodhi has developed a great palate and a love for food. He even eats herbs out of the garden.

People often ask what my favourite recipe is. To be honest, that’s an impossible question to answer. It’s like asking someone what’s their favourite song – it totally depends on who you’re ❚ ❚ ❚

Filling

❚ 500g fresh or frozen and defrosted strawberries (or a mix of raspberries and strawberries)

❚ cup runny honey or maple syrup

❚ 1-2 teaspoons rosewater or vanilla bean paste or extract

❚ 1 cup cream or coconut cream

❚ 1 cups unsweetened natural Greek yoghurt or coconut yoghurt

Grease the bottom and sides of a