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Ingredients
  • 1 Cup Granulated Sugar
  • 1 Cup Plant Based Milk
  • ⅓ Cup Canola Oil
  • 2 teaspoon Lemon Juice
  • 2 teaspoon Vanilla Extract
  • ½ teaspoon Lemon Zest approximately the zest of ¼ of a lemon
  • 1 ½ Cups Flour
  • 2 teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ½ teaspoon Kosher Salt ¼ teaspoon if using fine grain/table salt
  • 6 tablespoon Strawberry Preserves or Jam
  • subheading: For the Chantilly Cream:
  • 2 Cups Vegan Heavy Whipping Cream I recommend Silk Heavy Whipping Cream
  • ¼ Cup Powdered Sugar, sifted
  • ½ tsp Vanilla Extract
  • subheading: To Decorate:
  • 6 to 7 Strawberries, tops removed and sliced in half Enough to line the circumference of one cake layer
  • 2 to 3 Strawberries, Chopped About ⅓ Cup
  • 5 to 6 Additional Strawberries to Garnish
Steps
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