Remove the stems from the strawberries and add them to a pot with the water and sugar.
Mix well, then cover with a lid and simmer for 30 minutes on medium low heat.
Remove the lid, turn the heat up to medium, and let reduce for 15 minutes, stirring often.
Pour the mixture into a blender and blend until it is smooth.
Transfer to a dish or container and let come to room temperature, then cover and store in the fridge until cooled and ready to use.
Next, make the cake. Preheat the oven to 375F and line 2 standard 8 inch round cake pans with parchment paper.
Cream together the vanilla, lemon juice, powdered sugar, and allergy safe butter alternative until creamy and smooth, using an electric beater or standing mixer.
Add the applesauce, half at a time, beating until smooth after each addition. Add the strawberry puree and beat well.
Add the dry ingredients to the wet and beat well, for about one minute.
Scrape the sides of the bowl and beat until everything is evenly combined.
Divide the batter evenly between the two lined cake pans and smooth out with a knife.
Bake for 18 – 20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool completely before assembling.
Add all of the frosting ingredients to a large mixing bowl and beat until fluffy and smooth using an electric beater. Keep in the fridge until ready to use.
When you’re ready to assemble, first cut each cake in half using a large smooth knife.
Lay down the first layer of cake, then spoon on half of the remaining strawberry puree and smooth it out evenly, and layer the next piece of cake on top.
Spread that layer with frosting. Add a layer of cake on top of that and cover it with the remaining half of the strawberry puree, then cover with the final layer of cake.
Frost the cake to your liking. Optional: Swirl 1 tbsp. of strawberry jam into the top of the cake to add some dimensional colour
Add fresh strawberries to the top.
Cover the cake and keep in the fridge until ready to serve.
