Base
250 ml rapeseed oil
100 ml Greek yoghurt
3 eggs
350 ml milk 
425 g Dansukker Granulated Sugar
10 g Dansukker Vanilla Sugar
540 g plain flour
5 g bicarbonate of soda
5 g baking powder
3 g salt
150 ml strawberry jam 

Filling 
250 g cream cheese
500 ml whipping cream
30 g Dansukker Icing Sugar
10 g Dansukker Vanilla Sugar 
Zest of 1 lime, preferably organic
Zest of 1 lemon, preferably organic

To decorate
250 g strawberries 
White edible flowers

Heat the oven to 175°C on the fan setting. Line 3 round baking tins, approx. 18–20 cm in diameter, with greaseproof paper.

Beat together the rapeseed oil, yoghurt, eggs, milk, sugar and vanilla sugar. Mix the dry ingredients together in a bowl and fold into the batter mixture. Finally, fold in the strawberry jam.

Divide the batter evenly between the tins and bake in the oven for about 30 minutes. Remove the cakes from the tins and turn them upside down on a piece of greaseproof paper. Leave to cool completely.

Filling
Beat the cream cheese until it is creamy. Add the cream and whip until fluffy. Fold in the lemon and lime zest, icing sugar and vanilla sugar. Keep in the fridge until you are ready to put the cake together.

Putting the cake together
Put one of the cakes on a cake plate. Spread one third of the filling evenly over the cake. Top with sliced strawberries. Repeat with the two remaining cakes. Decorate with edible flowers or a garnish of your choice. The cakes will keep in the fridge for around 1–2 days.