Strawberry Cake In Review and Other Goodies

I still haven't caught up on posting the rest of my holiday food adventures! Now that the cleanse is finished, it's time to return to the kitchie, and share the old items before the new ones are ready.
Before Christmas I made these blueberry cakes (in small spring form pans) much like the one I made for the dinner party. A macadamia coconut crust, wild blueberry filling, and coconut whipped cream, with blueberries on top.
In this one I swirled a jam of blueberries/irish moss/lemon juice/agave into the top.
I made my strawberry lime mousse cake. It's my favourite cake of all time, and something I make pretty often. I have fun finding new ways to dress it up. Here, the filling sits on a macadamia/agave crust and is topped with Sweet Gratitude's coconut meringue - try Carmi's whipped cream:
1 cup cashews
1 cup + 2 tbs coconut milk*
1/4 cup agave
1 tbs lemon juice
1 tbs vanilla extract
Pinch sea salt
1/2 cup coconut oil, melted
1 tbs lecithin
*Blend the water/pulp of 1 young coconut or 1:3 parts dry coconut:water.
Blend all but the oil and lecithin until smooth and creamy. Now add those 2 ingredients and blend to incorporate. Chill in the fridge to set.
It needed some glam so I did a blackberry/strawberry sauce.
I thought it would be fun to do a little review of the various versions I've made since creating the recipe 3 years ago.
Last Easter I turned it into a strawberry lemon cake with fresh orange and strawberry sauce...
In the summer I made mini cakes along with various other flavors, for a wedding...
Served on a bed of sauce, at Carmi's, with a layer of nut crunch in the middle...
Layered with lemon cheesecake... and turned it into a refreshing summer drink...
As a simple parfait, layered with date/nut crumble and smashed berries...
Served heaped with strawberries and vanilla ice cream at Carmi's...
Moving into the lemony side of things, I've been eyeing the Lemon Meringue Pie in Sweet Gratitude for a while. I've never liked the cooked kind, in fact I think I've only eaten it once in my life (a long time ago, and I'm willing to bet I only took a few bites)... however I was intrigued at the possibility of a raw version.
The lemon curd-ish filling is achieved by using a base of irish moss and lemon juice, along with water and agave. The meringue topping is much like their whipped cream, with the addition of irish moss ("raw vegan gelatin").
It turned out perfectly - I will definitely be making this again, and I urge you to give it a shot if you have the book. It's great if you like lemon and want a dessert on the lighter side.

That's all the treats for now! Happy Dessert Making 🙂
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25 Comments
  1. January 11, 2010 at 03:23
    Reply

    Those all look SO good! I had a ton of your recipes in a folder on my desktop and the folder vanished. I am SO bummed! I'll have to go back and retrieve them ASAP! Thanks for being so creative and sharing it with us : )

  2. Lisa
    January 11, 2010 at 03:36
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    Raw Goddess Heathy.....please tell me that you will ship one of your beautiful desserts to me here outside of Philadelphia! They look absolutely amazing!!! xo

  3. January 11, 2010 at 04:26
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    your desserts put martha stewart, rachel ray and all the other women who have professional food stylists to shame! your cooking AND your photography skills are A++++++<br /><br />Wow. And the pink color makes me so hungry :)

  4. January 11, 2010 at 04:59
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    I'm usually not a fan of lemon meringe pie....but I have to admit the one shown here looks GREAT!! I love the colors of raw food!

  5. January 11, 2010 at 05:10
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    My Gosh!This is all gorgeous! much appreciation for your talents...& I want the lemon one plz ;-]<br />XOXO.

  6. January 11, 2010 at 06:22
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    I've been wanting to make that lemon meringue...you tempt me so. Love all the pink cakes. You are so creative.

  7. January 11, 2010 at 06:29
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    Wow these desserts look incredible. I might have to try one of the recipes out! Thanks

  8. January 11, 2010 at 09:30
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    Everything looks AMAZING, I don't even know where to start. Pink is my favorite color so this post made me hungry AND happy.

  9. January 11, 2010 at 13:29
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    Beautiful as always! I love the vibrant colors in your desserts.

  10. January 11, 2010 at 14:23
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    You are so talented!! I wish you lived closer and I could be a taste tester! HE HE! :)

  11. January 11, 2010 at 15:05
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    YUUUMMMMM! You are such a talented laydeee! I am totally trying out some of these recipes as soon as I can lay my hands on some of the ingredients! Thanks for sharing honey :)

  12. January 11, 2010 at 16:21
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    Wow,that key lemon pie looks so much like the "normal" one.Too bad that where I live I cannot find Irish moss. I have the Sweet Gratitude dessert book but quite many recipes there contain Irish moss.Do you know anything I could use as a substitute?

  13. January 11, 2010 at 17:56
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    OMG....so wonderful and pretty! <br /><br />You are one talented girl!<br /><br />Hugs and enjoy!

  14. January 11, 2010 at 19:05
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    I'm so hungry now! They all look so decadent and delish. You should come to the west (Vancouver)and teach me your tricks of the trade!

  15. January 11, 2010 at 22:59
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    Dessert heaven! I don't have the patience or equipment required for those. Wanna move in next door? ;-) LOL!

  16. January 12, 2010 at 13:26
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    Those cakes look so DELICIOUS :D<br />I must make them all. :)

  17. January 12, 2010 at 22:30
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    Your such an inspiration, thank you so much for always posting these great ideas. I always try to make my things look this nice..but its never the same! lol. You need to hold a class on perfecting things :) and photography. <br /><br />- Natashya

  18. January 13, 2010 at 05:47
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    wow is all i can say!

  19. January 13, 2010 at 11:34
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    Hey. I've been following your blog for about five months now but never actually commented.<br /><br /> The other week I bought you're just desserts books and today I made the strawberry mousse cake. It is amazing. <br /><br />After blending the strawberry mix I was so thrilled to see how much it reminded me of angel delight (a dessert we have in England) I hated eating strawberries so out of season, but after everything you said about it I couldnt want until summer.<br /><br />Loved the cake and the recipe book.

  20. January 13, 2010 at 22:42
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    Who knew you could make a raw lemon meringue pie! Looks absolutely delicious. You are so prolific. Just how much of this stuff can you eat and stay as beautifully slim as you are?

  21. January 14, 2010 at 04:08
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    Thanks guys! As you can see, sweet stuff is my passion! I urge you to try the strawberry lime cake from my Just Desserts ebook...and the lemon pie from Sweet Gratitude. You'll he happy you did! :)<br /><br />Laurel - hehe, your comment made me laugh. I totally overindulge in raw dessert every day... I could stand to lose some pounds, but I refuse to give up these goodies ;) Fortunately Im eating these ingredients and not butter/sugar/white flour stuff!

  22. January 14, 2010 at 15:44
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    You are truly a Raw Goddess! Thanks so much for sharing your amazing talents with us:)<br /><br />I look forward to trying some of your awesome recipes:)<br /><br />Sorry, I was so excited I made a typo in the above comment and deleted it:)

  23. January 15, 2010 at 03:45
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    How do you do it? I want to be like you. Wow. And that strawberry cake - I.WANT.NOW. :)

  24. March 7, 2010 at 16:08
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    Would you mind sharing the full recipe for the Lemon Meringue Tart? It looks divine and I'd love to make it for my husbands birthday! Beautiful work!

  25. May 28, 2010 at 17:15
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    Strawberry Lime Mousse Cake was FABULOUS! <br /><br />I have dinner guests coming tonight and I'm serving this:<br /><br />http://www.rawfullytempting.com/2010/05/strawberry-lime-mousse-cake.html<br /><br />Thanks again heather for your fabulous recipes!

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