Method (ladyfingers)

1. Preheat the oven to 180°C fan, and line 2 baking trays with greaseproof paper.
2. Pour the aquafaba (chickpea brine) into a medium / large mixing bowl and whisk on low, adding in the cream of tartar. You will want to use an electric hand whisk or stand mixer with a balloon whisk attachment. Whip on high speed for 5-8 minutes until soft peaks form.
3. While the aquafaba mixture is still whipping on high speed, sprinkle in 1/2 of the sugar, a little at a time until it’s all in the bowl. Allow this to whip for 5-8 minutes until stiff peaks form. If you can hold the bowl upside down and the meringue doesn’t move or slide out of the bowl, it’s ready.
4. In a separate bowl, combine the oil, yogurt, coconut cream, vanilla and remaining of sugar. Whisk this together to combine.
5. Use a spatula to carefully fold the meringue mixture into the yogurt mixture, do this in 2-3 stages as you don’t want to and deflate the air we made in the meringue.
6. Sift in the baking powder and flour, carefully fold this in to combine. Fold until there is not dry ingredients visible, be-careful not to over mix.
7. Transfer the mixture into a piping bag fitted with a large round tip nozzle.
8. Pipe lines of the mixture (around 4 inches / 10cm long and 11/2 inches / 4cm wide) onto the lined trays, making sure to space them out as they will spread in the oven.
9. Place into the middle of the oven and bake the ladyfingers for 10-15 minutes, making sure not to burn them. You will know they’re ready when the edges of the ladyfingers turn golden brown.
10. Remove from the oven and allow to cool on the tray before peeling them off the paper and placing onto a wire rack to cool down fully. Repeat until you’ve used up all the mixture.
11. Once cool, keep all the ladyfingers fresh by placing them in a sealed container at room temperature until you need them. You will want to use them on the day of making, or the next day. Don’t leave them too long in the container or they could soften.

Method (cream)

1. In a large mixing bowl, add in the dairy-free butter and cream cheese, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
2. Add in the icing sugar, vanilla and aquafaba, whip to combine. Whip for 5- 8 minutes on high speed until the buttercream becomes pale and fluffy in texture. If it’s too soft, add a-little more icing sugar to get it to the right consistency. It should be thick and creamy.
3. Transfer the buttercream in to a piping bag fitted with a large round tip nozzle (or simply use spoons / off-set spatula). 

Method (Assemble)

1. Line the base and sides of a 6”inch cake tin with grease proof paper. Pipe a ring of buttercream around the bottom of the cake tin, arrange some dry (un-dipped) ladyfingers one next to the other into an upright border around the inside edge of the lined tin. You should be able to fit enough so they are snug and hold each other in place by the time you’re finished. 
2. Dip lady fingers in some strawberry jam and lay on the base of the tin, making sure they fit snug without any gaps. You can trim some lady fingers in order for them to fit.
3. Spoon on a layer of the buttercream in a even layer, and level out using the back of a spoon or off-set spatula. Top with a swirl of strawberry jam and a layer of thinly slices, fresh strawberries.
4. Repeat the layers until you reach the top of the cake.
5. Chill in the fridge, 4 hours or preferably overnight.

To serve

1. Cut the stems / leaves of some fresh strawberries making them the same size and height. Place on the top of the cake and dust with some icing sugar.
2. Tie some ribbon around the base of the cake to keep the lady fingers in place, also adds a pretty decoration.
3. Use a sharp knife to cut the cake into servings, enjoy!