Instructions: Preheat oven to 350 degrees. Combine water and expresso in a bowl. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Combine espresso mixture, buttermilk, egg substitute, oil, and vanilla; add to sugar mixture, beating at medium speed of a mixer until well-blended

(batter will be thin).

Pour batter into 2 9-inch round cake pans coated with baking spray. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans 10 minutes, and remove from pans. Cool layers completely on wire racks.

Place 1 layer cake on a plate; spread with 1 cup whipped topping, and top with other cake layer. Spread remaining whipped topping over top of cake.

Arrange strawberries on top of cake. Store cake loosely covered in refridgerator.

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