• Preheat oven to 350* F. Grease two 8-inch round cake pans and insert parchment circles into the bottom of the pans.
• In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  2 Cups All-Purpose Flour, 2 Cups Granulated Sugar, ¾ Cup Dutch-Processed Cocoa Powder, ½ teaspoon Baking Soda, 2 ½ teaspoon Baking Powder, ½ teaspoon Kosher Salt
• In a medium bowl, combine non-dairy milk, melted non-dairy butter, instant espresso, vinegar, and vanilla. Whisk well, then pour into the dry ingredients and whisk to form the chocolate cake batter.
  2 Cups Non-Dairy Milk, ¾ Cup Non-Dairy Butter, melted and cooled, 2 teaspoon Instant Espresso Powder, 2 teaspoon White Vinegar, 2 teaspoon Vanilla
• Divide the batter between the two prepared 8-inch round cake pans. If you are weighing the batter, it will be about 24 oz per pan. Then, use a spatula to level the batter out.
• Bake the cake layers in a 350*F oven for 38-42 minutes or until a toothpick inserted into the center of the cakes comes out clean.
• Allow the cakes to cool in their pans for 30 minutes, then turn the cakes out onto a parchment-lined baking sheet and place in the freezer for at least an hour, or until completely cold.

To Make the Strawberry Frosting

• Add freeze-dried strawberries to a blender or food processor and grind until they are a fine powder. Then, sift the powder through a fine mesh strainer to remove any large clumps. Set aside.
  2 ¼ Cups Sliced Freeze Dried Strawberries
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream the non-dairy butter until completely smooth and creamy.
  1 ½ Cups Non-Dairy Butter, room temperature
• Add the powdered sugar and strawberry powder and mix on low until combined. Then, add the non-dairy milk, lemon juice, and vanilla and mix on low to combine, then turn the speed up to medium and mix until light and fluffy, about 1 minute.
  5 ¼ Cups Powdered Sugar, sifted, 2 tablespoon Non-Dairy Milk, 2 teaspoon Lemon Juice, 2 teaspoon Vanilla Extract

Stack and Frost the Cake

• Place a chocolate cake layer upside down onto a cake stand or a cake board. Scoop about 1 cup of strawberry frosting into the middle of the cake, and use an offset spatula to spread the frosting to the edges of the cake.
• Place the chopped strawberries in the middle of the frosting, then spread them out gently, leaving a 1-inch perimeter. Then, top with the remaining cake layer upside-down again.
  ¾ Cup Chopped Strawberries
• Frost the exterior of the cake with strawberry frosting, and add any additional piping you desire. I used a Wilton 2D tip to make a simple border. Top the cake with fresh strawberries and serve.
  8-12 Medium Strawberries, left whole