Refrigerate coconut milk overnight or at least 8 hours.
Preheat oven to 350 degrees and spray an 8" round baking pan with non-stick cooking spray. In a large bowl, combine cake mix and kombucha. Whisk until a batter forms, then pour into prepared pan and spread evenly.
Bake 30-35 minutes until a toothpick inserted in the center comes out clean. Cool cake 20 minutes in pan, then remove cake from pan and cool completely on a wire rack.
To make the filling, open can of coconut milk and scoop the hardened cream into a large mixing bowl. Beat coconut cream using an electric hand blender on high speed until stiff peaks form, about 6 minutes. Add sugar and Kombucha and beat a minute more.
Cut cake in half horizontally and evenly spread 1/2 cup of whipped topping over surface of the bottom of the cake. Top with remaining cake layer, then spread remaining whipped topping over surface of the top of the cake. Garnish with fresh strawberries.