Prepare the Roasted Strawberries:

1. Preheat your oven to 350°F (175°C).
2. Toss the strawberries with the granulated sugar and spread them on a baking sheet.
3. Roast for about 40 minutes, or until soft and a beautiful strawberry syrup has formed.
4. Let cool completely.

Prepare the Pistachio Sponge:

1. Preheat your oven to 350°F (175°C).
2. Grease and line three 8-inch round cake pans with parchment paper.
3. In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
4. In another bowl, mix the applesauce, plant-based milk, melted coconut oil, and vanilla extract until smooth.
5. Add the wet ingredients to the dry ingredients, mixing until just combined.
6. Fold in the ground pistachios.
7. Divide the batter evenly among the prepared pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Salted Honey Whip:

1. In a large bowl, whip the dairy-free whipping cream until soft peaks form.
2. Add the honey and sea salt, and continue whipping until stiff peaks form.
3. Adjust sweetness and salt to taste.

Assemble the Cake:

1. Place one cake layer on a serving plate.
2. Spread a layer of salted honey whip over the cake layer.
3. Spoon some roasted strawberries on top of the whipped cream.
4. Repeat with the remaining layers, finishing with a layer of salted honey whip on top.

Add Topping:

1. Dust the top of the cake with powdered sugar.
2. Optionally, decorate with a few extra roasted strawberries or ground pistachios.

Serve:

1. Slice and enjoy this beautiful summer cake!