• For the Cake:
• 1 ½ cups fresh strawberries hulled and chopped (or use frozen strawberries, thawed and drained)
• 2 ½ cups all-purpose flour or gluten-free all-purpose blend if needed
• 1 cup organic cane sugar or coconut sugar for a less refined option
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup plant-based milk almond, soy, or oat milk work well
• ⅓ cup neutral oil like avocado oil, canola oil, or melted coconut oil
• 2 tablespoons apple cider vinegar helps the cake rise
• 2 teaspoons pure vanilla extract
• ½ teaspoon strawberry extract optional, but boosts the flavor

For the Strawberry Puree:

• Process the hulled strawberries in a blender or food processor until achieving a velvety lump-free consistency.
• You’ll need about ¾ cup of strawberry puree for the cake batter.

For the Frosting (Optional):

• 1 cup vegan butter softened
• 3 –4 cups powdered sugar sifted
• 2 –3 tablespoons strawberry puree
• 1 teaspoon vanilla extract
• Pinch of salt