In a mixing bowl combine the flours and baking soda. Add in the eggs, vanilla, lemon juice and zest, butter (or coconut oil) and honey and stir well.

Pour half of the batter into each of the pans and bake in the oven for 30-35 minutes or until a toothpick inserted in the middle comes out clean. If they begin to brown too quickly on top, cover the pans with tin foil while they bake.

Once the cakes are down, place them in the fridge to cool.

Using a spoon remove any excess liquid from the strawberries and transfer to a bowl.

Place the coconut whip in a large bowl along with the honey. Start by adding in a splash of the strawberry juice and stir through until the cream becomes light pink in colour. Place 1/3 cup of the light pink cream in a bowl and put in the fridge.

Transfer the remaining cream to a blender and add in a handful of raspberries and blend, the cream should become more vibrant in colour. Remove 1/3 cup of the brighter cream and place it in a bowl in the fridge.

Finally add more of the raspberries and continue to blend until very bright in colour. Transfer that cream to the fridge.

All of the components of the cake must be cold before you begin assembling.

Start by spreading the strawberry puree over the top of one of the cakes, make sure that it is evenly covered all the way out to the edges. If desired you can also lay thin slices of fresh strawberry on top. Place the second cake on top of the strawberry topped layer.

Place the cake in the fridge for about 30 mintues so that the icing is firm. Once the icing has slightly hardened, run a spatula around the cake to blend the colours slightly. Top the cake with slices of strawberry and raspberry.