Preheat oven to 350˚.

Mix the flour, sugar, baking soda, baking powder, salt, and cornstarch together in a medium-sized bowl.

In a small bowl, whisk together the milk, vegetable oil, and vanilla.

Pour the wet ingredients into the dry ingredients and stir gently until just combined.

Pour batter into a 9 x 13-inch pan that has been sprayed with non-stick cooking spray. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Add the rhubarb, strawberries, and sugar to a saucepan.

Simmer over medium high heat for 15-20 minutes until tender.

Add remaining 2 cups of sliced strawberries.

Divide cooled cake in half.

In a trifle bowl, begin layering with ½ of the cake.

Top with half of the compote and then half of the non-dairy whipped topping. Repeat.

End with sliced strawberries on top.