Make the strawberry purée: Blend strawberries, maple syrup, and lemon juice until smooth. For deeper flavor, simmer the purée in a small saucepan for 5-7 minutes to thicken. Cool completely. (This makes enough for the cake, soak, and optional drizzle.)

Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan.

In a large bowl, whisk together gluten-free flour, sugar, baking powder, and salt.

In a separate bowl, whisk together dairy-free milk, oil, ⅓ cup strawberry purée, apple cider vinegar, and vanilla.

Pour wet ingredients into dry and whisk until just combined. Do not overmix. Pour batter into prepared pan.

Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Let cool for 15 minutes.

Use a fork to poke holes all over the cooled cake.

Make the soak: In a bowl or large measuring cup, whisk together full-fat coconut milk, sweetened condensed coconut milk, dairy-free milk, 3 tablespoons strawberry purée, and vanilla.

Slowly pour the soak over the cake in stages, letting each addition absorb before adding more. Cover and refrigerate at least 4 hours, preferably overnight.

Make the whipped coconut cream: Scoop the solid coconut cream from the chilled cans into a bowl (discard the liquid or save for another use). Beat with a hand mixer on medium-high for 2 minutes. Add powdered sugar and vanilla, then beat until smooth and fluffy. Refrigerate 30 minutes before using.

Spread whipped coconut cream evenly over the chilled cake. Top with sliced fresh strawberries. Drizzle with extra strawberry purée if desired. Slice and serve.