I call this a "special occasion" cake because of its sugar content. Even without the strawberry topping, it's a moist, delicious vanilla cake. Using soy yogurt makes it the most delicious, but apple sauce can be substituted in a pinch.
Mix together flour, sugar, baking soda, baking powder, and salt. Add yogurt, vanilla, water, soymilk, and lemon juice. Mix until just blended–do not overmix. Pour into oiled 8×8-inch pan and bake at 350 F until a toothpick comes out clean, about 30 minutes. Remove and allow to cool completely.
Combine the strawberries, cornstarch, sugar, and water in a saucepan. Cook over medium-high heat until sauce boils and thickens. Spread over top of cake. May be served warm or chilled.
If you can't find unflavored non-dairy yogurt, you can use any fruit flavor and decrease the sugar by a couple of tablespoons. If you're not following a strict no-oil diet, you can use 1/4 cup yogurt and 1 1/2 tablespoons canola oil for a more tender cake; add 20 calories and 2.5 grams of fat per serving.If vegan yogurt is not an option, use applesauce instead.