Cut the ends off your strawberries and blend them. Add the strawberry puree to a saucepan and simmer for 20 minutes until it’s reduced (this gives you a more potent strawberry flavour and a less watery consistency). Set aside.

Preheat your oven to 180 degrees C and grease and line two baking tins.

Add your apple cider vinegar to your milk and set it to one side.

Add the strawberry puree, oil, vanilla extract, red food colouring, sugar, and milk, and combine.

Add in your sifted flour, baking powder, baking soda, and a pinch of salt, then gently combine the batter together.

Pour the batter evenly into your two baking tins, and bake for 20 minutes or until a skewer comes out clean when inserted.

Allow the cakes to cool in the tins for at least ten minutes after removing them from the oven, then transfer them to a wire rack to cool fully.

Make sure the cakes are completely room temperature before icing - placing them in the fridge for a couple of hours is optimal for icing your cake, however.

In a large mixing bowl, beat vegan butter with an electric mixer on medium speed until creamy, about 2-3 minutes.

Slowly add icing sugar to the butter, one cup at a time, while mixing on low speed.

Once all the icing sugar has been added, increase the mixer speed to medium-high and beat the buttercream for 2-3 minutes until light and fluffy.

Add the strawberry puree and vanilla extract to the buttercream and mix on low speed until well combined.

Taste the buttercream and add more sugar or strawberry puree as needed to achieve your desired sweetness and strawberry flavour.

Once the desired consistency and flavour is reached, use the buttercream immediately or store it in an airtight container in the refrigerator for up to 1 week. Remember to bring the buttercream to room temperature and re-whip it before using it.