Preheat the oven to 180 degrees C, 160 degrees C if you have a fan oven.
Grease and line two 20cm springform cake tans with dairy-free butter and greaseproof paper, so that the cakes come out easily.
Weigh out your sugar in a separate bowl and set aside.
In a medium sized bowl, use an electric whisk to beat your OGGS Aquafaba until it is white, fluffy and holding it's shape.
Add in three tablespoons of your pre-measured sugar, 1 tablespoon at a time, beating between each tablespoon until it's well incorporated.
Add the rest of your measured sugar into another medium sized bowl. Add in the vegan butter spread and beat until pale, fluffy and well combined.
Slowly add in your wished OGGS Aquafaba, on a slow speed, until combined.
Add in your flour, vanilla essence and baking powder and whisk until the batter is well combined.
Divide the mix between the two cake tins, smooth out the batter and then bake in your oven for 35 to 40 minutes, on a middle rack in your oven.
Once the cakes are done, let them cool in the tin for 15 minutes before removing to cool on a wire rack until completely cooled.
Once your cake is cool, beat your double cream until it has stiff peeks.
Stack your bottom layer, add a layer of jam, then your whipped creams and a handful of sliced or diced strawberries.
Use the rest of the cream and strawberries to decorate the top!
