Make the cake:

1. Preheat the oven to 350°F. Lightly grease an 8-inch square cake pan with vegan butter or line it with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cacao powder, baking powder, baking soda, salt, and cinnamon.
3. Add the buttermilk, vegetable oil, vanilla extract, and food coloring to the dry ingredients. Using a rubber spatula, mix just until well combined and smooth; make sure no lumps are visible, but be careful not to overmix.
4. Pour the batter into the prepared pan, then use a rubber spatula to spread it out as evenly as possible. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
5. Remove from the oven and let cool completely.

Make the buttercream:

1. In a stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy, about 2 minutes. Turn the mixer to low and add half of the powdered sugar, the bourbon, almond milk, and vanilla extract; continue mixing until well combined. Add the remaining powdered sugar and pinch of salt, increase the mixer speed to medium-high, and continue mixing until well combined. If the frosting is too thick, add more almond milk 1 tablespoon at a time; if it is too thin, add more powdered sugar 1 tablespoon at a time.
2. Once the cake is completely cool, use a metal frosting spatula to top the cake with the bourbon buttercream, gently spreading it out until the cake is fully covered and the frosting is even. Slice into squares, top with sliced strawberries, and enjoy! Store leftovers tightly wrapped in an airtight container in the refrigerator for up to 4 days. You can also freeze leftover cake tightly wrapped in plastic wrap followed by foil for up to 3 months. Before serving, defrost the cake on the counter.