In a large bowl, whisk together the oil, milk, vinegar, vanilla, and egg.

Add the sugar and whisk until dissolved.

Combine the flour and baking powder, then whisk it into the wet mixture.

Pour cake batter into a greased 8 or 9-inch round cake pan.

Gently layer the strawberries on top of the batter in any pattern you like.

Sprinkle 1 Tbsp sugar on top of the strawberries.

Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until cake is baked in the center.

Check doneness with a toothpick. Allow cake to cool completely.

REFRIGERATE the can of coconut milk OVERNIGHT to allow the cream to solidify at the top.

Turn the can upside down and open from the bottom.

Pour the liquid into a cup. Save it for smoothies or another recipe.

Scoop out the solidified coconut cream and put it in a COLD BOWL.

Using a hand mixer, whip the cream with the sugar and vanilla until light and airy.

It doesn't quite double the way heavy cream does, but it will still get lighter and whipped.

Dollop cream on top of or next to a slice of cooled strawberry cake (if you put it on warm cake, it will melt.)

Enjoy!