• Preheat oven to 350 degrees Fahrenheit. Spray two 8 or 9 inch cake pans with baking spray and set aside.
• In a large bowl, whisk together flour, protein powder, stevia, cocoa powder, baking powder, baking soda and salt until combined.
• In another bowl, beat together almond milk, oil, eggs and vanilla until combined. Pour wet ingredients into bowl with dry ingredients and mix with a rubber spatula until fully combined. Pour in hot coffee and mix until just combined. Batter will be thin.
• Pour batter into prepared pans and bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Cool cakes completely.
• Rinse and thinly slice one pint of strawberries. Heat a small saucepan over medium-high heat. Add strawberries, honey and lemon juice and stir to combine. Reduce heat to medium and simmer for 3-5 minutes until strawberries begin to break down. Add cornstarch and water mixture and stir until strawberry filling thickens, about another minute. Remove filling from heat and set aside.
• Place one cake layer onto a cake plate and trim the top with a serrated knife if needed to get a flat top. Pour strawberry filling over top and smooth out with an offset spatula. Place second cake layer on top and trim top if needed. Rinse and cut the tops off of the remainder of the strawberries and set aside.

For Chocolate Ganache

• Place chocolate chunks in a small microwave-safe bowl and heat for about one minute to soften. Set aside. Place coconut cream in another microwave-safe bowl and heat until almost boiling, 60-75 seconds. Pour coconut cream over chocolate and whisk vigorously until melted and smooth. Allow ganache to cool for about 10 minutes.
• Pour ganache over top of cake and spread out with a spatula. Arrange strawberries in an upside down standing position on top of cake. If you have any strawberries left over, slice them and place them in between your cake layers around the edge. Slice and enjoy!