Begin by adding all dry ingredients (cake flour, baking powder, heavy pinch of salt) in a medium bowl and whisking until combined. Secondly, form your vegan buttermilk by combining your soy milk and apple cider vinegar, whisking as setting aside. Next, add your aquafaba to a bowl or Kitchen Aid Mixer along with your cream of tartar and whisk vigorously until peaks begin to form (3-5 minutes). Once peaked, add in your sugar, apple sauce, and 1 tbsp vanilla extract, and whisk until combined. Next, add in your dry ingredients piece by piece along with your vegan buttermilk. Once just combined, add to a nonstick or oiled 8 inch circular pans. Pop them in your oven and cook for 30-35 minutes. Once fully cooked, take them out the oven and let them fully cool before icing. While the cake is cooling, begin to make your whipped cream topping. Combine 2 cups vegan whipping cream, 2 tbsp powdered sugar, 1 tsp vanilla, and a pinch of salt and mix on high until whipped cream forms. Once complete, add in your chopped strawberries and place in the fridge until ready. Next, to make your buttercream, add in your softened 1/2 cup vegan butter and whisk on high until creamy peaks form. Next, add your 2 cups powdered sugar, and once icing begins to form, add in your 2 tbsp vegan milk and 1 tsp vanilla. Whisk for another 2-3 minutes and it’s ready for use! Lastly, once cakes are cooked and icings are formed, it’s time to assemble everything! If cakes cooked unevenly, gently slice the cake until it’s even. Add buttercream to the base of your plate. Then add one cake layer to the base, add your whipped strawberry topping, then top with the second cake layer. Cover the entire cake with buttercream icing and serve!
