200mlof cold heavy cream. vegan portion soy cream or coconut
Preheat oven to 180°C. Line 18 cm springform pan with parchment paper and grease the sides.
Beat soft butter and sugar until it becomes creamy. For 2-3 minutes, until well combined and creamed. Beat in the eggs, one at a time, fully incorporating each before adding the next. Or add egg replacement.
In another mixing bowl, combine the flours, salt and baking powder. Add the dry ingredients to the wet mixture and mix just until combined.
Spoon batter into the prepared pan and bake on the center rack for 35-40 minutes, or until a tester inserted into the center comes out clean.
Let cake cool completely, then remove from pan.
Place the cream, vanilla in a mixing bowl and beat with an electric mixer until stiff peaks form. Spread the cream over the top of the cake. Top with strawberries and serve!