Prepare 2 8" round cake pans by greasing and inserting a parchment circle into the bottom of each pan. Preheat oven to 350*F.
In a large bowl, combine granulated sugar, plant milk, canola oil, lemon juice, vanilla and lemon zest. Whisk well to combine.
Add flour, baking powder, baking soda and salt and whisk to combine.
Divide the cake batter between the two prepared pans and spread out evenly with a spatula.
Top each pan of batter with 3 tablespoons of strawberry preserves. Try to distribute it evenly across the batter. Then use a knife to gently swirl the preserves into the batter.
Bake in a 350* oven for 20-23 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow to cool COMPLETELY before decorating.