• Make the EASY YOGURT CAKE using Vanilla Yogurt. Grease and flour or spray two 8 inch cake pans, and divide the batter evenly between them. Bake and let cool completely.
• Remove ½ cup of whipping cream from the fridge and bring to room temperature, 45-60 minutes before using.
• In a small pot add the cold water and sprinkle the gelatine on top, let sit for one minute, then heat just until the gelatine dissolves, remove from heat and let cool slightly. To the cooled gelatine add the room temperature whipping cream, stir to combine.
• In a large bowl add the remaining whipping cream, powdered sugar and vanilla, beat one minute or until it starts to thicken. Continue beating while slowly adding the gelatine mixture, continue beating until you have stiff peaks.
• Place one of the cakes on a plate and top with a third of the whipped cream filling, place sliced strawberries on top, spread with a third of the whipped cream filling on top of the strawberries, then place the remaining cake on top of the filling, cover with the remaining whipped cream filling.
• Top the cake with chocolate dipped strawberries and drizzle with remaining chocolate.  Refrigerate for 1 hour before serving. Enjoy!

TOPPING

• Melt the chocolate either bain-marie or in a microwave, stirring until smooth and melted.  Let cool slightly. Dip whole strawberries in chocolate place on parchment paper and let dry. Use remaining chocolate for drizzle.