Preheat the oven to 350F.

Spray two 6" round cake pans with baking spray, and set aside.

In a large bowl, whisk together the flour, cocoa, sugar, salt, baking powder, and baking soda.

Add in the nondairy milk, water, and oil, and mix vigorously. Add in the vinegar and vanilla, and mix until well combined.

Pour the batter into the prepared pan, and bake for 20-25 minutes.

Let cakes cool completely before removing from the pan.

When ready to assemble, cut each cake in half to create 4 thinner cake layers.

Make the frosting- in the bowl of a stand mixer fitted with the whisk attachment, combine the shortening and vegan butter and beat until creamy. Add in the vanilla, strawberry powder, and sprinkle of salt, then add in the powdered sugar one cup at a time until frosting is fluffy but stiff. Add a few drops of pink food coloring as desired.

To assemble, place one of the cake layers on a serving platter or cake circle.

Pipe a circle of frosting on top of the cake, close to the edge, then place the sliced of fresh strawberries inside, covering the whole surface. Repeat with the remaining cake layers.

Using an offset spatula, smooth the rest of the frosting on top and outside of the cake. For the naked cake look, I use a bench scraper and scrape off all the excess so that some of the cake layers show through the frosting. Otherwise, you can keep the frosting thicker for full coverage. You should have more than enough! Be sure to reserve some frosting for the piped decorations on top.

Place the cake in the fridge for at least 30 minutes before putting on the ganache.

While you wait, make chocolate-covered strawberries. Simply melt some vegan chocolate chips in the microwave, and dip some washed/dried strawberries in halfway. Place on a piece of parchment or wax paper to set.

When ready to decorate, combine the chocolate chips, corn syrup, and milk in a microwave safe bowl. Microwave in 15 second increments until smooth and melted. I like to pour my ganache into a squeeze bottle to get the drips! Go around the edge of the cake to make the drips first, then go back and fill the center with the remaining ganache. You'll more than likely have some left.

Place the cake back in the fridge so the ganache can set before adding on the additional frosting.

Finish the cake by frosting around the edge with a large star tip, and top with the chocolate covered strawberries. Refrigerate until ready to serve!