Ingredients

Use 7 inch (18 cm) or 8 inch (20 cm) cake pans

For the strawberry filling

300 g (10.5 oz) Strawberries

2 tbsp Water

1 tbsp Lemon juice

Zest of 1 lemon

200 g (1 cup) Sugar

1 tsp Vanilla extract. Optional but recommended.

For the vanilla cake

110 g (1 stick) Softened butter

40 g  (3 tbsp) Coconut oil

160 g (¾ cup) Sugar

1½ tbsp Vanilla extract

3 Eggs

270 g (1¾ cups flour) All purpose flour

3 tsp Baking powder

120 g (½ cup) Unsweetened full fat yogurt

60 g (¼ cup) Milk

½ tsp Salt

For the cream cheese frosting

600 g (21 oz) Cold Philadelphia cream cheese

115 g (1 stick) Softened butter

300 g (2½ cups) Powdered sugar

2 tbsp Vanilla extract

Method

For the strawberry filling

In a food processor, blend the strawberries and the water until smooth. Strain into a saucepan to remove the seeds.

Add the lemon zest, lemon juice, and sugar.

Place the pan over a low heat, and stir the strawberry mixture occasionally. When it comes to the boil, allow to simmer gently for around 15-20 minutes. Increase the heat, and boil for around a further five minutes until the mixture coats the back of a spoon or spatula.

Pour into a heat-proof bowl, allow to cool, and then refrigerate for 6 - 8 hours, or overnight.

For the vanilla cake

In a large bowl cream butter, oil, white sugar and vanilla.

Add the eggs one at the time.

Add the dry ingredients, milk and yogurt and sprinkles.

Pour the cake batter in three 7 or 8 inch cake pans, greased and lined with parchment paper.

Bake the cakes in a preheated oven at 180 °C (350 °F) for around 20 minutes, or until a toothpick comes out clean.

Allow to cool completely.

For the cream cheese frosting

In a bowl, mix together the cold cream cheese, vanilla and powdered sugar. 

Add the butter, and mix quickly.

To assemble

Follow the techniques shown in the video to assemble, frost and decorate the cake.