This gluten-free/dairy-free recipe was adapted from a recipe from The Cake Doctor Bakes Gluten Free by Anne Byrn
Oil spray for misting the pan
1 T GF flour for dusting the pan
1 large lemon
1 package (15 ounces) yellow gluten free cake mix (I used Betty Crocker)
1/4 c. lemon jello
1/2 c. coconut oil, melted
3 large eggs
1 pack of strawberries
1 tub of coconut whip cream (SO Delicious brand)
Preheat oven to 350. Lightly mist a round spring form pan and dust with the gf flour. Shake out the excess flour and set aside.
Rinse and pat the lemon dry. Then grate the yellow zest from the lemon rind. Place all of the zest into a large mixing bowl. Cut the lemon in half and squeeze the juice out into a 1/2 c measuring cup, discarding the seeds. Add enough water to make 1/2 cup. Pour lemon water into the large mixing bowl with the zest.
Add the cake mix, lemon jello, oil, and eggs into the bowl with the lemon mixture and beat with an electric mixer on low speed until the ingredients are just mixed. Stop and scrape the sides. Beat at medium speed until the batter looks smooth, for about 90 seconds. Pour the batter into the spring form pan, smoothing the top with a rubber spatula.
Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, about 30 minutes. Let cake cool for 10 minutes. Run a long, sharp knife around the outside edge of the cake, and then release the spring form. Let the cake cool completely.
While it is cooling wash and dry the strawberries. Cut half of them horizontally to place in the middle of the cake and try to make each slice the same width so the cake will lay evenly. Cut the other half vertically to design the top of the cake.
Once it is completely cooled (and if you are nervous about this part, refrigerate it for a few hours so it will be more solid and easier to handle), use a long, sharp serrated knife to cut the cake in half horizontally (so that you will have two rounds) as evenly as possible. Gently lift the top half and lay it on a flat surface. Use the horizontally cut strawberries to create an even layer of berries in the center. Gently place the top half back on the cake. Spread an even layer of the coconut whip cream on top of the cake. Use the vertically sliced strawberries to create a design on the top of the cake.