Vegan Trifle (Dairy-Free Strawberry Trifle)

For the trifle sponge cake:

• 280 ml soy milk 1 cup + 2 tablespoons, unsweetened
• 2 Teaspoons apple cider vinegar or lemon juice/white vinegar
• 230 g self-raising flour (1 + ¾ cups)
• ½ Teaspoon baking soda
• 180 g caster sugar (¾ cup + 2 tablespoons)
• 95 ml vegetable oil (⅓ cup + 1 tablespoon)
• 2 Teaspoons vanilla extract

Extras:

• 180 g strawberry jam (¾ cup)
• Few Tablespoons fruit juice this keeps it moist and adds flavour, or sherry, for brushing onto the cake
• 300-400 g strawberry 2 to 3 + ½ cups, fresh, chopped
• ~700 ml vegan custard ~2+½ to 3 cups, cooled
• 270 ml Whipped Cream 1 cup) I used 1 pot of Elmlea plant double cream, dairy-free