Do not be discouraged by the number of elements in this cake, it is very easy to make and assemble. Most of the time is spent waiting so bear that in mind. I removed the seeds from the puree which resulted in a velvety smooth strawberry, almost marshmallowy, centre, but you can skip this step if you wish. Since we are fine with dairy I used fresh cream and yoghurt cream cheese to add a little probiotic goodness and balance out the fat content somewhat. For a dairy-free version you could use the thick layer of coconut cream instead. For a nut-free gluten-free version you could use the same amount of rice flour or gluten-free flour. The reason why I used actual sugar is simple. We so rarely eat cake that using ½ cup of unrefined Demerara sugar (I used this one for the entire cake seemed very reasonable and moderate to me. Besides, consuming a little fat with sugar helps slow down its absorption into the blood stream. To make unrefined icing sugar simply blend unrefined sugar of choiceor process in a coffee grider. Sugar-alternatives: of course you could use stevia, natvia, xylitol or any other granulated sugar you choose. Berries: you could use any fresh berries, or frozen ones that are thawed before blending.