Preheat the oven to 356 F before beginning to make the mixture- this ensures that the oven is set to the right temperature, allowing for an even bake once the mixture is ready to be baked.
Grease and line the base of 2 x 9-inch cake pans and set to one side.
Sift together flour, baking soda, and sugar into a large mixing bowl, and mix together the dry ingredients.
In a separate container or jug, whisk together the vegetable oil, dairy-free milk, syrup and vanilla extract.
Pour the wet ingredients over the dry ingredients, and combine until a thick and creamy consistency is achieved.
Spread the mixture equally between the two pre-prepared cake pans, set a timer for 35-40 minutes and bake until the cakes golden and risen. Test they are cooked through by poking each one with a skewer- it is cooked through when it comes out clean.
Remove the cakes from the oven, and allow them to cool in the pans for 15 minutes, then move them and allow to cool completely on a wire cooling rack.
While the cakes cool down, make the buttercream filling: Take a large bowl and beat together the spread, icing sugar and vanilla until a whipped consistency is formed- cover and place in the refrigerator until the cakes are cool enough to spread the filling onto them.
Evenly spread the fruit jam over one half of the cake, and top with the creamy mixture. Place the second cake atop, then spread the remaining frosting over the top of the cake, and decorate with strawberries.