-
Preheat the oven to 350 degrees Fahrenheit and line two 6-inch cake pans with parchment paper.
-
In a stand mixer with the whisk attachment, whisk egg whites and ½ cup of sugar until egg whites become fluffy white peaks.
-
In a separate bowl, whisk together egg yolks and ¼ cup of sugar. Whisk until sugar is well incorporated. Next, whisk in dairy free milk and vanilla extract. Lastly, sift gluten free flour, baking soda, baking powder, and salt into the egg yolk mixture.
-
Poor egg yolk mixture into the egg whites. Fold until well combined.
-
Divide batter into the cake pans.
-
Bake at 350 for 20 - 24 minutes.
-
While the cake is baking, take the cream only from the coconut milk and whisk in a stand mixer with maple syrup and salt until light and fluffy. Place cream in the refrigerator to chill.
-
Once the cake is cooked, allow the cake to cool completely before trimming the top of the cake off to get a clean flat tier.
-
To assemble, spread a layer of cream on one tier of the cake and place 8 halved strawberries in a layer on the cream. Then top the strawberries with a thin layer of cream. Stack the second tier of the cake on top and cover the cake with the remaining cream. Decorate with more strawberries on top.
-
Place cake in the freezer for cream to solidify in place. Remove 10 minutes before serving.