Preheat oven to 350°.
Combine water and espresso in a bowl. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Combine espresso mixture, buttermilk, egg substitute, oil, and vanilla; add to sugar mixture, beating at medium speed of a mixer until well-blended (batter will be thin).
Pour batter into 2 (9-inch) round cake pans coated with baking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans 10 minutes, and remove from pans. Cool layers completely on wire racks.
Place 1 cake layer on a plate; spread with 1 cup whipped topping, and top with other cake layer. Spread remaining whipped topping over top of cake. Arrange strawberries on top of cake. Store cake loosely covered in refrigerator.