Preheat oven to 350° F. Spray cake pan (I used a square 9x9 brownie pan) with cooking spray.

Add vinegar to 1 cup plant milk and set aside.

Sift flour, baking powder, baking soda, and salt to a large bowl. Whisk together ingredients to remove clumps.

Using stand mixer on medium low (with whisk attachment) or hand mixer, whisk butter, vegan sour cream, and sugar until fluffy. Next add plant milk + vinegar mixture and vanilla and almond extract.

In two parts, add flour mixture and mix until fully incorporated.

Pour patter into greased baking pan and place in the center rack of preheated oven for ~18-20 minutes, or until toothpick comes out clean.

While cake is baking, make pudding following instructions on the box but with half the amount of plant milk (e.g., if the instructions require 2 cups of milk, use only 1 cup of milk).

Once pudding is thick and creamy, fold in vegan shipping cream and mix until fully incorporated. Set aside in fridge.

Next, make strawberry layer. Start by making slurry, but adding 1 tbsp of potato starch to 4 tbsp water. Stir together until starch dissolves.

In a small pot, add strawberries, together with balsamic vinegar, orange juice, and sweetener over medium-low heat, stirring frequently until strawberries soften (3-4 minutes).

Remove from heat altogether. Add slurry and begin stirring immediately to create sauce. Place in fridge to cool, while cake continues to bake.

When cake is done, set aside and allow it to cool for ~15 minutes.

When cake and strawberry filling are both cooled, add a layer of wafers/cookies over the top of the cake.

Next, top the cookie layer with pudding/cream layer.

Next, top the pudding/cream layer with the strawberries.

Add another layer of cookies.

Top the cake one final time with pudding/cream layer.

Place in fridge for at least 4 hours before serving. Best served one day after.