To prepare the filling, it is necessary to soak cashews in water for a few hours or best overnight.
Then you start preparing the bottom of the cake, so put milk and 1 deciliter of water and oats in a pot and cook and stir for about 5 minutes to soften and thicken nicely. Until there is almost no more liquid. Then add agave syrup and chia seeds and stir. Place the prepared in a small cake pan (size 18 cm in diameter) and evenly flatten with a spoon and leave to cool.
During this time, prepare the filling. Place the cashews in a kitchen blender and mix, then add the rest of the ingredients (agave syrup, strawberries, vanilla flavor, coconut oil) and mix for a few minutes to blend the ingredients nicely into the cream. Then spread it over the hardened oat bottom and put it in the fridge for a few hours to allow the filling to harden. Cut the strawberries into slices and drizzle with lemon juice and spread over the top of the cake, then serve.