Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together gluten-free flour, cocoa powder, salt, baking soda, and baking powder.

In a large mixing bowl, combine eggs, vanilla extract, avocado oil, almond milk, and apple cider vinegar. Mix on medium speed until well blended.

Gradually add the dry ingredients to the wet ingredients, mixing on medium speed until just combined. Pour in boiling water last and mix until smooth (the batter will be thin).

Divide the batter evenly between prepared pans. Bake for 27–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.

Pulse freeze-dried strawberries in a food processor until finely ground. Sift through a fine mesh sieve to remove large pieces.

In a large bowl, beat dairy-free butter on high for about 2 minutes, until light and fluffy.

Add strawberry powder, vanilla extract, half the powdered sugar, and half the heavy cream. Mix for 1 minute.

Add the remaining powdered sugar and cream, and beat for another 2–4 minutes, until smooth and creamy.

Place one cooled cake layer on a serving plate. Spread a layer of strawberry buttercream on top. Add the second cake layer and frost the top and sides.