SPRAY two 9-in round cake pans with cooking spray & lightly dust with flour; set aside.
ADD flour, baking powder, baking soda, & sugar to a large mixing bowl and stir to combine.
WHISK together Spero Sunflower Cream Cheese, non-dairy milk, apple sauce, vinegar, & vanilla in another mixing bowl.
ADD the wet ingredients to the flour mixture & whisk into a smooth cake batter, adding a little extra milk if necessary.
DIVIDE the batter between the prepared cake pans & bake for about 30 minutes or until a skewer or a toothpick inserted in the middle comes out clean.
LEAVE the cakes in the pans for 5 minutes before turning them onto a wire rack & letting cool down completely.
MELT the white chocolate chips & coconut oil (if using) in a double boiler (or in the microwave), then add the Spero Sunflower Cream Cheese & whisk until smooth. Set aside to cool slightly.
PLACE one of the cooled cakes onto a serving plate or a cake stand & spread with about ¼ of the white chocolate ganache. Scatter sliced strawberries over the ganache & top with the second cake.
SPREAD the remaining ganache over the cake & decorate with fresh strawberries before serving.
