Prepare Strawberry Reduction by blending fresh strawberries until smooth, then cook in a saucepan over medium heat for 20-30 minutes until thickened. Set aside to cool.

In a mixing bowl, cream dairy-free butter and sugar until light and fluffy, about 3 minutes. Add oil, eggs, and vanilla extract; mix until fully incorporated.

Gradually stir in gluten-free flour, baking powder, and salt, followed by cooled strawberry reduction until a smooth batter forms.

Preheat oven to 350°F (175°C) and prepare cake pans by greasing and dusting with gluten-free flour. Pour batter evenly into pans and bake for 25-30 minutes until golden.

While cakes cool, prepare frosting by beating softened dairy-free butter, then gradually add sifted icing sugar and cooled strawberry reduction until smooth.

Assemble the cake: level tops if necessary, spread frosting on the first layer, place the second layer on top and frost sides and top.

Chill the assembled cake in the refrigerator for at least 30 minutes before serving. Let sit at room temperature for 15 minutes before slicing.