Preheat oven to 350 degrees. Prepare 3 8-inch round baking pans by lining bottom with parchment paper and spraying with nonstick cooking spray. Sift together flour, baking powder, baking soda, and salt. Set aside. In large mixing bowl, stir together (room temp) coconut milk and vinegar, until curdled. Add coconut sugar, melted coconut oil, and vanilla extract. Slowly whisk in the flour mixture. Beat for 1 minute. Add batter evenly into prepared pan. Bake 20-22 minutes or until toothpick inserted in center of cakes comes out clean. Place cakes on cooling racks. After 10 minutes, invert onto cooling racks to cool completely. Take the circular serving dish and cut out circles by using the dish itself. (I used two layers for each)
To make the strawberry sauce, wash and slice strawberries, throw in a pan on medium heat. Combine the lemon juice with arrowroot until dissolved. After the strawberries start to soften, add the arrowroot mixture and coconut sugar and cook for 5-7 minutes until it starts to thicken. While that cooks make the strawberry whip!
To make whipped coconut cream. Open refrigerated can and remove only coconut cream. Strain off all coconut water and save for another use. Place coconut cream and powdered sugar into large bowl of standing mixer. Whip on high for 3-5 minutes, until light and fluffy. Add vanilla. Whip until combined.
Once whipped coconut cream is ready, immediately assemble cake. Place one layer on cake stand/serving plate and top with an even layer of strawberries. Carefully spread 1/3 of whipped coconut cream on top of strawberries until even. Top with second cake layer, even layer of strawberries and 1/3 whipped coconut cream. Top with final cake layer and spread remaining strawberries, then whipped coconut cream evenly over top. Garnish with a few whole strawberries, mint, coco whip and crumbles from cake scraps. Serve immediately or chill in refrigerator. Serve same day.