The night before you’d like to serve the cake, heat the coconut cream in a pan over medium heat. As soon as tiny bubbles begin to break the surface, remove from heat and add the dried lavender buds. Cover and the pot and allow the coconut cream to steep 30 for minutes. Strain out the lavender and put the coconut cream into the mixing bowl you’ll whip it in. Chill at least 6 hours or overnight. 

Preheat your oven to 350 degrees. Add the 2 tbsp of melted vegan butter or coconut oil to a standard springform pan. Swirl to evenly coat the bottom of the pan, then sprinkle the 2 tbsp of granulated sugar evenly over the butter. Arrange the strawberries cut side down on the butter/sugar mixture in an even layer. Try to cover as much of the bottom as possible. You can cut the strawberries into smaller pieces as needed.

Set the pan aside for now so you can make the cake batter. Add the flour, baking powder, baking soda, sea salt, and lemon zest to a bowl. Mix to combine then set aside. Beat together the softened vegan butter with the granulated sugar until light and fluffy. It will take about 5 minutes and you’ll need to scrape down the sides a couple of times. Add the eggs one at a time, mixing between each to incorporate. Add the vanilla and mix until relatively smooth. 

Mix the dry ingredients into the wet ingredients in three additions, and the yogurt in two, beginning and ending with the dry ingredients. The batter should be smooth and thick. Carefully spoon the batter onto the strawberries. Then, use a spatula to gently spread the batter into an even layer so you don’t disrupt the strawberry layer. Place the cake on the middle rack of your preheated oven and place a baking sheet below it to catch any potential drips/spills. Bake the cake at 350 for 40-45 minutes or until tester inserted into the middle comes out clean.

Allow the cake to cool for 15 minutes, then carefully unlatch the ring and invert it onto a platter to cool to room temperature. 

While the cake is cooling, remove the bowl of chilled coconut cream from the fridge. Whip the cream on high. Once it begins to gain volume, slowly add 3-4 tbsp sifted powdered sugar. Stop whipping once it reaches soft peaks. 

Top slices of the cake with a dollop of the lavender whipped coconut cream and edible flowers if you like. This cake is best the day it’s made but leftovers can be stored covered in the fridge for 2-3 days.