• 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, 1 ¾ Cups Granulated Sugar, ¾ Cup Unsweetened Cocoa Powder, 1 ½ teaspoon Baking Soda, 1 ½ teaspoon Baking Powder, ¾ teaspoon Kosher Salt
• In a medium bowl, combine non-dairy milk, melted non-dairy butter, non-dairy yogurt, instant espresso, and vanilla. Whisk well, then pour into the dry ingredients and whisk to combine. Then, carefully add boiling water and whisk again until combined. The batter will look runny!
  1 Cup Non-Dairy Milk, ¾ Cup Non-Dairy Butter, melted and cooled, 2 teaspoon Instant Espresso Powder, 2 teaspoon Vanilla, 1 Cup Boiling Water, ½ Cup Unsweetened Non-Dairy Yogurt
• 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 33-37 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