Prepare the Strawberry Puree:

• In a food processor or blender, blend fresh strawberries until they turn into a smooth juice.
• Transfer the strawberry juice to a saucepan, add sugar (if using), and cook over low heat, stirring occasionally, until the mixture thickens and reduces significantly. Aim for around ¾ cups of reduced strawberry puree. This should take approximately 20-25 minutes.
• Allow the reduced strawberry puree to cool before using it in the cake batter.
• Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
• In a large bowl, whisk together flour, sugar, baking soda, and salt.
• In a separate bowl, mix reduced strawberry puree, plant-based milk, vegetable oil, apple cider vinegar, and vanilla extract.
• Combine wet and dry ingredients, stirring until just combined. Don't overmix.
• Add the food coloring one drop at a time, until you reach the deisred color.desired
• Divide the batter evenly between the three prepared pans and bake for 20-25 minutes or until a toothpick comes out clean.
• Allow the cakes to cool completely before frosting.
• For the frosting, in a blender or food processor, process the freeze-dried strawberries until they turn into a fine powder. In a large bowl, beat together vegan butter, powdered sugar, freeze-dried strawberry powder, and vanilla extract until smooth. Adjust the amount of strawberry powder based on your desired level of pink color and strawberry flavor.
• Once the cakes are cooled, frost the top of one layer, place the second layer on top, frost it, and then add the third layer. Frost the entire cake.