2-3strawberries, stems removed, chopped and mashed
Heat oven to 350F. Grease and flour either a 13 X 5 or 2 9-inch cake pans.
Mix the flours, sugar, baking soda, baking powder, and salt in a large bowl. Add the vegetarian strawberry jello, if using. Stir to combine.
In a separate bowl combine the vegetable oil, flax seed meal, plant-based milk, vanilla, apple cider vinegar and natural food coloring. Stir to combine. Set aside.
Remove the stems and chop the strawberries until you have 1½ cups chopped strawberries. Pour the chopped strawberries into the flour mixture. Stir to combine.
Add the milk mixture to the dry ingredients. Stir to combine.
Pour the cake batter in your prepared pan. Bake for 50-55 minutes for the 13X9" pan or 35-40 minutes for the round cake pans. Insert a tester in the middle of the cake and have it come out clean.
For the Strawberry Frosting
Mix vegan butter with powdered sugar until smooth. Add the mashed strawberries and stir until a smooth consistency is reached. If necessary, add 1 - 3 teaspoons plant-based milk to reach a more spreadable consistency.
If using a 13X9" pan: Allow the cake to cool completely before applying a generous layer of frosting over the top.
If using round cake pans: Allow the cakes to cool about 10 minutes. Use a butter knife to score around the edge of the pan, then invert cakes onto separate plates. Set aside to cool completely. Place a layer of frosting on top of one of the cakes, top with the second cake and then do one of the following 1) add more frosting on the top (creaking a "naked" cake with frosting between the the layers and on the top), or 2) frost the top and sides of the cake.
Topping: Add freshly sliced strawberries to each serving for that special touch.
Natural Food coloring: Stir in a few pieces of minced fresh beets. They have powerful color!Store-bought food coloring. If you don't have beets