• Make the strawberry puree:  Add the fresh strawberries to a blender and blend until small pieces remain. 

  Make the vegan buttermilk: Pour 1 tablespoon apple cider vinegar into a 1 cup measuring cup and fill the remaining cup with almond milk. 

  Grease and lightly flour 2 9" cake pans. 

  Set both aside. 
• Preheat your oven to 350 degrees. 
• In a large bowl, add the flour, cake flour, sugar, salt, baking soda, and baking powder. Whisk together. 
•  Add in melted coconut oil, strawberry extract and vegan buttermilk. Beat with a mixer until almost completely combine (this will be a thick dough). 
• Add the strawberry puree and beat again. 
• Pour half the batter into 1 cake pan. Repeat with remaining batter in another cake pan. 
• Bake for 30-35 minutes on until a toothpick inserted in the center of the cake comes out clean. 
• Remove from oven and let cool before frosting. 
• Best stored in fridge for the icing to not melt.  If making ahead, best to frosting day of. 

For the Strawberry Buttercream Frosting

• Puree the strawberries like above for the cake. 
• In a bowl, beat cold butter just enough to make it apart.  
• Add half the powdered sugar. Beat
• Add strawberry puree and extract. Beat again. 
• Add rest of powdered sugar. Beat until fully combined.