Raw ombré strawberry & ice cream cake

I was planning to make this cake for my birthday, but this year May 3rd happened to be the day our furniture arrived to our new house in Southern California! Yes we just moved back to Socal from Maryland, it was so amazing to drive across the country and make beautiful memories. And yes, we did it with 2 kids! Crazy, I know!

So instead of opening birthday presents, I was unpacking furniture boxes, hundred of them! And my new house was the most beautiful present I could ask for! From the first second I saw it (online), I knew it was going to be mine, I just saw myself there! I will create another blog post sharing my experience about the art of manifesting your dreams!

And here I am 3 weeks later, all settled at my new place, not forgetting about the cake and making one that compensates all the waiting.

For this cake, I focused on simple flavors yet accentuated with each layer, using only couple of ingredients, a food processor and a high speed blender.

The strawberries were so fresh and super sweet, you know the ones that are red even on the inside!

And because I am a chocolate lover and chocolate goes so well with strawberries, I made a chocolate crust that you can use for any other raw cake or non bake cake and raw chocolate balls!

This cake is best placed in freezer so you can cut it in perfect slices, make sure you take it out of the freezer 1 hour & 1/2 to 2 hours before serving (depending on the weather, if it is too hot, it will only need an hour max).

Also make sure you soak your cashews overnight for a creamier result.

This cake is raw, vegan, gluten free and refined sugar free!