1. Preheat the oven to 180°C/350°F/Gas Mark 4. Line a cake tin with greaseproof paper.
2. In a saucepan, melt the margarine and sugar until both have melted. Leave to cool.
3. Sieve the flour and baking powder into a bowl and add salt. Pour the margarine/sugar mixture, yoghurt and vanilla extract to the flour mix. Mix well until you get a soft dropping consistency. Add the non-dairy milk a tbsp at a time until you reach the required consistency. Stir in your Urban Fruit (if using).
4. Pour about half of your mix into each cake tin until and bake for 25 minutes or until risen and golden. Test by inserting a toothpick into the centre of each cake. If it comes out clean, the cake is cooked. If not, return to the oven for another few minutes. If you only have one cake tin the correct size, use the one tin and repeat the cooking process while your first cake is cooling.
5. Place the cakes on a cooling rack – then allow to cool more before adding filling or icing.

Cream Filling

1. Add all ingredients other than the strawberries to a large mixing bowl and use a hand mixer to thicken until the cream reaches a heavy whipped texture.
2. Spread the filling over the cooled base cake then top the cream with the sliced strawberries.

Serve and enjoy!