In a nonstick pan combine sliced strawberries,sugar and vanilla extract ( from wet ingredients). Cook on high heat until strawberries are soft (about 2 minutes). Turn it off and let it cool.
Preheat oven at 350-degree Fahrenheit and prepare two 8-inch cake pans by lightly greasing them with a cooking spray. Blend the cooked strawberries in a blender until smooth.
In a large mixing bowl combine all the dry ingredients and mix very well making sure that there are no lumps of soda. You may rub it with hands to smoothen out the ingredients.
Pour the blended strawberry into the dry ingredients. Add apple cider vinegar to it. Whip it well with a spatula until all ingredients blend very well into each other.
Divide the batter and pour it equally into the two cake pans. Place them in the middle rack of the oven and bake it for 30 minutes. Turn it off and take them out. Let them cool in the cakes pan for atleast 15 minutes without disturbing. As they cool down, they will leave the pans.
In the meanwhile, in a blender combine cashew nuts, ¾ cup strawberries and oat milk. Blend it until smooth and creamy scraping the sides. Take it out in a bowl and fold remaining ½ cup strawberries and sugar. Refrigerate until ready to use.
Now, turn the cake pan on flat surface and release the cakes. Put a thick layer of frosting on top of one of the cakes and spread it evenly with a butter knife. Gently, place the second cake as another layer on the frosted cake and cover the entire cake with the frosting using a butter knife.
In a nonstick pan combine the ingredients for toppings and cook until strawberries are soft (about 2 minute). Lastly, garnish the cake with this topping and enjoy.