Step 1

Cut 7 strawberries into quarters and set aside. Cut the remaining strawberries into very thin slices. In a medium bowl, whisk together the whipped topping, yogurt, sugar, and vanilla.

Step 2

Pour the almond milk into an 8-inch square baking dish. Dip 1 matzo into the milk and let stand until slightly softened, 15 to 20 seconds per side. Carefully lift the matzo out of the milk and gently shake off the excess. Place the matzo on a platter or serving plate. Spread about ½ cup yogurt mixture over the matzo and top with a layer of strawberry slices. Repeat the layers 3 more times (1 soaked matzo, ½ cup yogurt mixture, and a layer of strawberries). Soak the last matzo and place on top; spread the remaining yogurt mixture over the top. Top with the quartered strawberries.

Step 3

Loosely cover the cake and refrigerate for at least 6 hours or up to overnight. Cut into 8 pieces.

Step 4

Serving size: 1 piece