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1
Preheat the oven to 325F.
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2
Line the bottoms of three 8 x 3-inch round cake pans with circles of parchment paper and coat lightly with oil.
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3
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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4
Add 1 cup oil and the agave nectar, applesauce, and vanilla directly to the dry ingredients and stir until the batter is smooth.
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5
Pour the batter into the prepared pans.
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6
Bake the cakes on the center rack for 22 minutes, rotating the pans 180 degrees after 12 minutes.
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7
The finished cakes will be golden brown, and a toothpick inserted in the center will come out clean.
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8
Let the cakes stand in the pans for 20 minutes, then gently run a knife around the edges, cover the top of each pan with a cutting board, and flip over.
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9
Carefully lift the pan away and re-invert the cake onto a wire rack to cool completely.
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10
Place one cake layer on a serving plate or a cake stand.
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11
With a frosting spatula, gently spread vanilla frosting over the top.
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12
Scatter enough strawberries over the frosting to completely cover it.
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13
Place a second layer on top, right side up, and spread with more frosting.
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14
Add another layer of strawberries.
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15
Place the final layer on top, domed side down.
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16
Spread the top with frosting and arrange strawberries over it decoratively.
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17
Cover the cake with a dome and store in the refrigerator for up to 3 days.
