Preheat the oven to 180ºC and line two 20cm baking tins with baking paper.

In a mixing bowl, sift together all the dry ingredients.

In another mixing bowl, combine all the wet ingredients until fully mixed.

Add the wet ingredients to the dry ingredients a little at a time, making sure to mix the wet ingredients in properly between each addition.

Divide the batter between the two baking tins and bake them for 45min or until a cake inserted comes out clean.

Place the strawberries in a blender and blend until smooth.

In mixing bowl, cream the butter until light and fluffy.

Add the Lancewood Cream Cheese and continue to cream the mixture.

While the mixer is running, add the strawberry pureé and vanilla essence.

Lastly, add the icing sugar a cup at a time until you have reached the desired consistency. (I like my frosting to be relatively stiff).

Once the cakes have cooled, cut each cake in half so that you have 4 thin layers.

Place the bottom layer on a cake plate and spread a little frosting on top of the chocolate cake.

Continue the process until all 4 layers are stacked.

Spread the last bit of frosting around the cake and use a palette knife to smooth the edges.

Top the cake with fresh flowers, meringues and berries (get creative here).