Prepare two 8" round cake pans by greasing and inserting a parchment circle into the bottom of each pan. Preheat oven to 350*F.

In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk to combine and set aside.

In a large bowl, combine granulated sugar, non-dairy milk, melted vegan butter, vinegar, and vanilla. Whisk well to combine. Then, add the dry ingredients and whisk to form the cake batter.

Divide the cake batter between the two prepared pans and spread out evenly with a spatula. If you have a kitchen scale, it will be 20 ounces of batter per pan.

Top each pan of batter with 3 tablespoons of strawberry preserves. Try to distribute it evenly across the batter. Then use a knife to gently swirl the preserves into the batter.

Bake in a 350* oven for 31-33 minutes or until a toothpick inserted into the center of the cakes comes out clean. Then, allow the cake layers to cool completely before proceeding. (See Note)

In the bowl of a stand mixer fitted with a whip attachment or using a hand mixer, add the vegan heavy cream and whisk it on medium speed for about 30 seconds. Then, add the powdered sugar and vanilla extract and continue mixing on medium-high speed until the cream reaches stiff peaks.

Onto a cake stand or serving platter, place one layer of cake upside down. You want the flat bottom of the cake facing up to work on.

Place the strawberry halves around the perimeter of the cake. Make sure they are right next to each other.

Dollop half of the whipped cream into the canter of the cake layer. Spread out with the back of a spoon or a mini offset spatula, then add the chopped strawberries on top of the whipped cream.

Top with the second cake layer, this time right side up, and top with the remaining whipped cream. Spread the whipped cream out and garnish with as many strawberries as you wish. Store in the refrigerator until ready to serve.