Strawberry Dog Birthday Cake

Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper.
To make the batter: In a large mixing bowl, add the peanut butter, eggs, and coconut milk. Whisk until combined.
Add the flour and baking powder. Whisk until combined into a batter.
Transfer the batter evenly to the prepared baking pans and bake for 27 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pans.
To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, add just the coconut cream from the can (not the water) and the honey.
Whisk on low and then gradually increase the speed as the mixture thickens, whisk until stiff peaks form.
To assemble the cake: Place one of the cake layers on a cake stand or plate. Add half the whipped cream frosting.
Slice the strawberries (making sure to remove the stems completely as those can upset your dog's stomach) and top with half the strawberries.
Top with the second cake layer and then the other half of the whipped cream frosting. Then add remaining strawberries on top of the cake.
Store extra cake in an airtight container in the fridge for up to 3 days.