Preheat the oven to 350°F / 180°C / 160 fan. Line the bottom of two non-stick 20 cm cake pans with parchment paper. Grease the parchment and sides of the tins with vegan butter.

Combine the oat milk and apple cider vinegar in a glass jug and microwave for 30 seconds until just warm. This will create a kind of vegan buttermilk.

Sift the self raising flour into a mixing bowl and add the baking soda and salt. Mix to combine.

Add the soft butter and sugar to a stand mixer and beat until light and fluffy, about 2 minutes. Option to use an electric hand whisk if you prefer.

Once whipped, fold in about 1/3 of the oat milk mixture and 1/3 of the flour mix. Use a spatula to combine. Repeat twice more until both the mixes are used up. Fold through the vanilla extract. NOTE: doing it in stages will prevent the batter clumping. Do not over mix as this will make the sponge denser.

Divide the mixture between the two tins and bake until a toothpick comes out clean, about 30-35 minutes. Allow the cakes to cool down in the tins for 15 minutes then transfer to a wire rack to fully cool.

Using a stand mixer or electric whisk, whip chilled vegan whipping cream until thick.

When the cakes are cooled, spread the jam onto the top of one, a few quartered strawberries if you wish, and top with half of the cream. Place the second sponge on top and the rest of the cream.

Decorate with fresh strawberries and optional sprinkling of icing sugar and / or lemon zest.