Preheat oven to 350 degrees.
Lightly grease a 9X13” pan with coconut oil and dust lightly with gluten-free flour.
Make the strawberry puree (see instructions above).
Make the batter: In a large mixing bowl, stir together sugar, lemon zest, lemon juice, coconut milk, water, liquified coconut oil and vanilla extract until smooth.
Add flour, baking powder, baking soda and salt and whisk until a smooth, thick batter forms.
Fold in diced strawberries and stir gently until they’re evenly distributed throughout the batter.
Pour batter into prepared sheet pan and spread evenly with a spatula (it’ll be a rather thin layer of batter but will rise a bit when you bake it).
Bake approximately 25 minutes, or until the top of the cake (especially at the edges) is slightly brown and a toothpick inserted in the center of the cake comes out clean.
Allow cake to cool completely before frosting.
To make the frosting, place solid coconut oil and soy-free Earth Balance into a medium bowl. Use a hand mixer to whip on medium-high until smooth.
Add powdered sugar one cup at a time, whipping until incorporated each time you add more sugar.
Add lemon zest, vanilla extract and strawberry puree (start with 2 tbsp of the puree; you can add more as long as the frosting isn’t too runny) until the frosting is smooth and spreadable.
Once cake is completely cool, frost and garnish with fresh strawberries.