Toss strawberries with granulated sugar and set aside 15 minutes to macerate.
Preheat oven to 350°F (175°C). Line loaf pan with parchment paper.
Mix plant-based milk with vinegar, lemon juice, and zest; let curdle into vegan buttermilk.
In a bowl, whisk flour, baking powder, baking soda, and salt.
Add melted coconut oil, maple syrup, vanilla, and prepared buttermilk; mix until smooth.
Pour batter into loaf pan and bake 45 minutes, until golden and firm.
Cool cake in pan for 10 minutes, then transfer to rack.
Whip chilled coconut cream with powdered sugar until fluffy.
Slice cooled cake, layer with strawberries, and crown with whipped cream.
Garnish with extra zest for flair.
