Rinse 1 pound of strawberries and slice the greens off. Add the strawberries to a food processor and purée until smooth. Measure 1 cup (use any excess purée in smoothies, yogurt, oatmeal, etc.).
Preheat the oven to 350 degrees Fahrenheit and spray 2 8” cake pans with cooking spray.
In a medium-sized bowl, whisk together the sorghum flour, erythritol, oat flour, arrowroot starch, baking powder and salt.
In an electric stand mixer bowl fitted with a beater attachment, add the strawberry purée, almond milk, egg whites, egg, coconut oil, natural food coloring, stevia extract, strawberry flavor and vanilla extract. Mix on low speed. Add the dry ingredients to the stand mixer and increase the mixer speed to medium. Mix until the ingredients are fully incorporated. Scrape down the sides of the bowl if necessary.
Add the vinegar to the stand mixer and mix one last time. Pour the batter into the prepared cake pans. Bake for 28 minutes, or until the surface springs back when tapped.
Flip the cakes onto wire cooling racks to cool completely. Frost with your frosting of choice. Slice and serve, or store in the fridge covered with a cake dome for up to 5 days.