• Preheat the oven to 350°F (180°C) and line two 8-inch round pans with parchment paper. Slightly oil the bottom and sides of the pans. Set aside.
• First, prepare the strawberry milk. Hull and weigh the strawberries, then place them in a food processor or blender with soy milk. Blend and pulse them into smooth strawberry milk.
• In a bowl, stir the strawberry milk and apple cider vinegar. Set aside for 5 minutes to curdle the milk.
• In another large mixing bowl, whisk the flour, freeze-dried strawberry powder, sugar, baking powder, and baking soda until evenly combined.
• Stir in the milk mixture, oil, strawberry extract, and vanilla extract.
• Stir with a spoon until just combined or until no more flour lumps can be seen. Don't over-mix, or the cake will be dense.
• Divide the batter evenly into the 2 pans.
• Bake at 350°F (180°C) with one pan on the center rack and one under the center rack of your oven for 20-23 minutes, switching pan levels halfway through baking. Insert a toothpick in the center of the cakes. If it comes out clean, it's ready to come out of the oven.
• Cool immediately on a wire. Wait for 1-2 hours or until it reaches room temperature before frosting with vegan strawberry buttercream frosting.

Strawberry Buttercream frosting

• Prepare two batches of vegan vanilla frosting and stir in the food coloring, strawberry powder, and flavor at the end.
• Place one cake layer on a turning table and add 1/3 of the frosting. Spread it evenly with a flat tool, then add a second cake layer. Top with 1/3 of the frosting batch and spread it again. Finally, use the last 1/3 amount of the frosting to frost the sides of the cake.

Storage

• Store the cake in the fridge in an airtight box for up to 4 days or freeze for up to 3 months in a sealed container, whole or per slice. Thaw in the refrigerator the day before.