Preheat your oven to 350°F (180°C) and prepare two 7-inch round cake pans by greasing them lightly with canola oil and lining the bottoms with parchment paper.

Sift together 2 cups of all-purpose flour, 1 cup of white granulated sugar, 1 teaspoon of baking soda, and ½ teaspoon of salt in a large mixing bowl. Stir gently to blend.

In a separate bowl, whisk together 1 cup of soy milk, 2 teaspoons of vanilla extract, ⅓ cup of canola oil, and 1 tablespoon of distilled white vinegar or apple cider vinegar until combined.

Pour the wet ingredients into the dry mixture and gently whisk until just combined. A few lumps are fine.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes until golden. A toothpick should come out clean.

After baking, cool the cakes in the pans for about 10 minutes, then invert onto a wire rack to cool completely.

To make the frosting, beat together 2 cups of powdered sugar, ½ cup of vegan butter, 1 teaspoon of vanilla extract, and 2-4 tablespoons of soy milk until creamy.

Assemble by placing one cake layer on a serving plate, frosting the top, and adding the second layer. Frost the top and sides, then decorate with fresh strawberries.