Preheat the oven to 180 ° C and line out springform pan (s) with baking paper and grease the rim.
In a large measuring cup mix the milk and the vinegar. Set aside for 10 minutes. This creates vegan buttermilk.
In a large mixing bowl, mix the flour, sugar and baking powder.
Add the melted butter, vanilla and buttermilk to the dry ingredients and mix.
Add a small drop of food coloring to the dough and stir gently under the dough.
Pour into the prepared springform pan and bake on the middle rack for 35-40 minutes (one tin) (25-30 minutes if you use three tins). If a skewer comes out clean the dough is ready.
If it turns dark during baking, cover with baking paper.
Allow the cake to cool completely. If necessary, cut twice so you have 3 dough circles.
Add strawberries to a food processor and grind into a fine powder. Set aside.
Add the butter to a large mixing bowl and beat until smooth.
Then add about half of the powdered sugar and beat until well combined and smooth.
Add the strawberry powder and about 3 tbsp of water and beat until well combined and smooth.
At least the vanilla extract and slowly add the remaining powdered sugar and beat until well combined and smooth.
Stack and fill the cake with the filling and 1 tbsp of strawberry jam. Place the second cake slice on top. Put some more filling, the jam and then the last cake slice on top. Now brush the cake completely with the filling.
Garnish the pink strawberry cake with fresh strawberries.