1. In a food processor, blend up the strawberries into a puree. Put them in a pot on the stove and set to medium heat. Let them cook and reduce for 20-30 minutes until it's about half the amount it originally was (look at the side of the pot to see how far the liquid has gone down). We are basically steaming out the water of the strawberries and preserving the flavorful part. This will create about 3/4 cup strawberry reduction. If you have extra, save it for chia jam or something.

2. Preheat oven to 350 and prepare cake pans by cutting out parchment paper to line two 8 inch round cake pans. Grease the sides.

3. Meanwhile, in a liquid measuring cup, whisk together milk, vinegar, vanilla, maple syrup and food coloring. Let sit.

4. In a large bowl, stir dry ingrdients together. Stir in wet ingrededients and the 3/4 cup strawberry reduction. Don't overstir. Once the vinegar and baking soda start to mix, you want to put it in the oven as soon as possible, so pour into prepared pans quickly. Definitely taste the batter because it's amazing (and one of the perks of plant-based baking!).

   Bake about 30 minutes, or until the middle bounces back when you press on it. Underbaking it will lead to a gooey inside.

   Let cool completely and frost with whipped coconut cream and decorate with strawberries 

Whipped Coconut Cream

1. Put can of coconut milk in the fridge overnight. Put a large bowl in the freezer for at least 10 minutes to chill.

2. Pour off the liquid part of the coconut milk so you only have the solid cream. Beat the cream with an electric mixer until fluffy, about 3 or 4 minutes. Add powdered sugar to taste and mix again. Keep in the fridge, where it will firm up even more.