I really struggled with naming this blog post. There's so much goodness in this recipe, I didn't know where to stop. Anywho, there were several of you who requested this recipe, so I'm happy to share! This is a nearly paleo dessert, minus the dairy free whipped topping - it contains some organic cane sugar and pea protein, but overall, it's a healthier dessert option. With Michigan strawberry season right around the corner, I promise you're going to want to tuck this recipe away.
I will never share or promote any product that I don't like. I will say, this So Delicious cocowhip is legit. It's creamy, it's tasty, and it's a great alternative to the other stuff. I found mine at my local Kroger for $2.59 on sale - it usually run's $3.49.
The paleo vanilla ice cream is my recipe. The white cake is from Danielle Walker's Celebrations cookbook. The lemon curd is from Michele Rosen with Paleo Running Momma. These combos make for an amazing dessert. Strawberry and lemon are one of my all time favorite combos. I hope you give it a try. Let me know what you think!
Here are a few tips before you get started. Make your ice cream mixture first. It needs to refrigerate over night and needs to freeze for a good 12 hours before serving. Make the cakes in two 6 inch cake pans. Let cool completely and put in the freezer for a good hour. I like to slice each cake in half, leaving four layers. Then make the lemon curd - that also needs to cool. If you have room in a freezer, I suggest making each layer individually, and freezing for 20 minutes after each layer, so everything stays set. This can get messy if you don't. Don't make this cake with warm ingredients. I told you so, and gave you fair warning :)
PALEO LAYERED WHITE CAKE W/ STRAWBERRIES, DF CREAM, & VANILLA ICE CREAM W/ LEMON CURD
dairy free, grain free, gluten free, and soy free