100 g (3 ½ oz) vegan butter
1 ½ dl (2/3 cups) soy drink
2 tsp vanilla extract
5 dl (2 cups) white flour
3 tsp baking powder
½ tsp salt
1 ½ dl (2/3 cups) auqafaba
3 dl (1 ¼ cups) granulated sugar
1–2 dl (1/3 – 2/3 cups) strawberry jam
1 package soy whipped cream
250 g (8 oz) strawberries
Preheat the oven to 200°C (400°F). Grease and flour a cake form (25 cm, 10 inch, in diameter). Mix the flour, baking powder and salt in a bowl. Melt the vegan butter, pour in the soy drink and bring to a boil. Whisk the auqafaba and sugar until creamy. Add the flour mixture, butter mixture and vanilla extract. Gently mix together into a batter. Pour the batter into the form and bake for about 25-30 minutes.
Allow the cake to cool and split it (in the middle). Spread the bottom layer with strawberry jam and whipped cream. Place the top layer on and spread it with whipped cream. Decorate with strawberries.