It is a well known fact in our house that there is one boy who just does not enjoy eating fruits. At a push he will eat an apple but that's about it. While we all enjoy lovely fresh berries in the summer he refuses to eat any. He won't eat dried fruit either.
However, he will eat this cake. Even if he does pick the strawberry decoration off the top of his slice!
It's such a lovely summery looking cake to make and the strawberries give the sponge a nice natural pink colour.
It is a great cake for in the summer when berries are in such abundance, but equally good just now when berries are no longer as sweet for eating on their own. And for when the clocks have gone back and you want just one more wee reminder of summer.
To make this with 'normal' non-allergy-free ingredients you don't need to adjust any of the quantities.
You will need:
for the cakes:
about 125g fresh strawberries
225g sugar ~Put the strawberries in a food processor and blitz until you have quite small chunks. Not quite a smooth purée. ~Now simply add all of the other cake ingredients into a food mixer and beat well until everything is combined and it looks nice and light. ~Spoon into 3 greased and base lined 8 inch sandwich tins and bake at 180C for about 20-25 minutes. ~ To make the icing just add the icing ingredients to your mixer and beat well until you have a smooth icing. You might need to add a splash or two of your dairy free milk of choice to help it come together. ~When the cakes are cool, spread or pipe on some vanilla butter icing then decorate as you wish. Speaking of summer memories....... I'm a big fan of autumn and winter but this summer will be hard to beat! 
The cake looks beautiful; thanks for sharing the recipe. Also, love the ocean shot. It looks just lovely.
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