Preheat oven to 350 degrees. Spray two 4" square baking pans, or one 8" round pan with nonstick spray. Set aside.
In a small bowl, mix together the flax meal and water, set aside to thicken. Mix together in a large bowl, the Strawberry Patch packet, melted vegan butter, and flax mixture. Slowly add the dry cake mix and blend until smooth.
If baking an 8" cake, evenly spread batter into the pan. If making two 4" mini cakes, fill the 4" pans halfway with batter.
Bake the 8" cake for 35 minutes and the 4" cakes for 25 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a wire rack, then remove from cake pans. Repeat with remaining batter to make the second 4" cakes.
To make the frosting, in a large bowl mix together the coconut cream and coconut milk. Slowly add the dry frosting mix and blend until creamy. Using your hands, crumble the freeze dried strawberries into the frosting and blend another minute until fully incorporated. Frost the 8" cake completely with the frosting.
To make the mini cakes, place 3-4 tablespoons of frosting onto the top of two cakes, spread evenly to the edges. Top each with remaining two cakes, then frost each cake completely using the remaining frosting.