Vegan Strawberry Cake

Using a blender or spice grinder, pulverize the freeze dried strawberries (1 ounce) until mostly powdered. Place a mesh strainer over a bowl, and sift the powder to separate the seeds. Discard the seeds, and set the [strawberry powder] aside.

Preheat oven to 350 degrees F, and oil three [9-inch cake pans]. Place a circle of [parchment paper] in the bottom of each pan, and set pans aside.

Sift the all purpose flour (4.75 cups), baking soda (2 teaspoons), and baking powder (2 teaspoons) into a large mixing bowl. Add the fine salt (1 teaspoon) and vegan jello (1 packet). Whisk to thoroughly combine the ingredients and distribute the [jello powder]. Set aside.

Wash and dry the strawberries (2 pounds); set strawberries (1 pound) aside for decorating the cake. Trim the stem ends from the remaining berries, and place them in a blender or large food processor. Blend until pureed. Measure out puree (2 cups). If you have extra, set aside and enjoy as a snack.NOTE: If using a food processor smaller than 14 cup capacity, don't add all of the wet ingredients to the bowl or it may leak. Puree the [strawberries] first, then transfer the [puree] to a large bowl to be mixed with the remaining wet ingredients.

Add the canola oil (0.667 cup), cane sugar (1.75 cups), non dairy milk (1.5 cups), and almond extract (1.5 teaspoons) to the [strawberry puree], and pulse several times to combine.

Pour the [wet mixture] into the [dry ingredients] and stir until just mixed, with no visible [dry flour] remaining. Work quickly, but be careful not to overmix. The batter will be very thick. Divide [batter] evenly among the three pans, and bake for 28 to 32 minutes or until the tops bounce back when lightly pressed. Start 30m timer

Allow cakes to cool in the pans for 10 to 15 minutes, then flip out onto a [cooling rack] to cool completely. *If preparing in advance, wrap each layer individually in plastic wrap, and store in the refrigerator until you're ready to frost the cakes. Start 30m timer

Using a handheld or stand mixer, in a large bowl cream the vegan butter (1.5 cups) and vegetable shortening (0.25 cup) until light and fluffy, 3 to 5 minutes. [One cup] at a time, sift in about powdered sugar (4 cups), beating on low speed between additions. Scrape down the sides of the bowl as needed. Add non dairy milk (1 tablespoon) and the almond extract (1 teaspoon), if using, and beat until smooth.

Sift in the [strawberry powder], and beat on low speed. Taste for sweetness, adding more [powdered sugar] if desired. If the frosting seems too stiff, add another non dairy milk (1 tablespoon). Beat on medium-high speed until fully incorporated and smooth. If the [frosting] seems too soft for decorating the cake, place the bowl in the refrigerator for 10 minutes.

Trim the stems of 12 strawberries (10 to), reserving at least a few [berries] for the top of the cake. Place trimmed [berries] cut-side down on the cutting board, and make vertical cuts through each [berry] to create slices of similar thickness.

Place one [cake layer] on a serving plate or cake stand. Arrange [sliced strawberries] on top (it should take about 6 berries (5 or) to cover it, depending on their size). Using an offset spatula, carefully spread a thin layer of [frosting] across the top. Repeat the process for the second layer.

Place the cake layer (3 rd) on top, and frost the top and sides. Decorate with remaining [fresh strawberries]. Refrigerate until ready to serve.