Preheat oven to 350 F.
Place in mixing bowl one 22 oz package King Arthur Flour gluten free yellow cake mix, 2 tbsp Ener-G egg replacer, 2 tbsp turbinado sugar, 1 tsp baking powder, 1 tsp Ceylon cinnamon 1/2 tsp Saigon cinnamon, 1/2 tsp cassia cinnamon, 1 tbsp sweet basil, 1/2 tsp freeze-dried dill, and 1/2 tsp hickory-smoked salt. Mix well.
Take 5 handfuls frozen sliced strawberries. Microwave for one minute in bowl, than puree into a slush in food processor. Add to bowl with 2/3 cup seltzer water and 2/3 cup coconut milk. Blend well with hand mixer.
Pour into two 9" pie pans. Top with frozen strawberry slices in desired pattern and bake for 45 minutes.
For topping, microwave 2 handfuls frozen strawberry slices for 30 minutes and puree in food processor. Mix slush with one 8 oz container RichWhip Non-Dairy topping and whip. Spread over pies.
Sadly, I used the last of my strawberries in this dish itself or I'd have garnished it with a few more, frozen or fresh. Feel free to do so, but it's quite delicious on its own, particularly the whipped cream. The top picture shows a slice with a glass of strawberry wine alongside. We're still uncertain if we should call it cake or pie, but either way, it was delicious; the one in the tin was brought to a swap meet at the House Cafe and disappeared rapidly.
This dish is dairy, gluten, egg, nut, and peanut free.