First, make either the Vegan Vanilla Buttercream or the Vegan Whipped Cream in advance. Transfer to a piping bag fitted with a nozzle. If using buttercream, leave the piping bag at room temperature. If using the vegan whipped cream place in the fridge

In a measuring jug, whisk together the soy milk and lemon juice. Set aside.

In a large bowl sieve together the plain white flour, baking powder, baking soda and salt then stir to combine.

Place the sugar, vegetable oil, vanilla extract and soy milk mixture in a medium bowl or the cup of a blender. Blend or use an immersion blender to blend together until smooth and emulsified. Add half of the blended mixture to the dry ingredients and stir together until combined and no lumps remain. Add the remaining blended mixture and stir until just smooth.

Divide the cake batter between the two tins and place on a baking tray (or two separate trays if required). Bake for 35 minutes then remove from the oven and set on a wire cooling rack until room temperature. While the cake layers are cooling, slice the strawberries in half.

Once cooled completely, spread one layer with the strawberry jam before piping on most of the buttercream/cream. Top with most of the sliced strawberries then top with the second layer of cake. Pipe the remaining buttercream/cream in rosettes on the top of the cake then top with the remaining strawberries. Dust the top with the icing sugar before serving.