Prepare your 7" cake pans with pan grease & parchment liners & preheat the oven to 350°F

Make the cake batter by combining the vegetable oil with the melted vegan butter then add the vanilla extract and set aside

Combine the plant milk with the vinegar and let stand for 5 minutes to thicken.

Sift all the dry ingredients(including the sugar) together in a large mixing bowl

Pour the wet ingredients in and whisk smooth, this will be the plant milk mixture and the butter/oil mixture

Now divide the batter evenly into 3 separate bowls

Add the strawberry powder to one bowl for the strawberry layer & then mix the cocoa powder with the hot water & oil to make a paste and add that to the other batter to make the chocolate layer

Pour all 3 batters into the prepared pans

Bake immediately in the preheated 350°F oven for 20-25 minutes OR when you gently press the centers they should be springy to the touch. Or do the toothpick test for moist crumbs.

Cool in the pans until you can safely touch them without burning yourself then turn out onto a cooling rack to cool the rest of the way.

Now prepare the buttercream recipe according to the instructions on that post

Divide the buttercream in half and add the 6 Tablespoons of freeze dried strawberry powder to one half for the filling & decoration of the cake

Assemble the cake as shown in the video