• Pre heat your oven at 180 degrees C
• In a bowl combine the all purpose flour, baking powder, baking soda and salt. Mix well and set aside.
• In a large bowl add the sugar and the unsalted butter/ margarine.
• Using an electric mixer, cream until light and creamy.
• Beat in the eggs one at a time and add the vanilla essence
• Fold in a third of the flour mixture with a spatula or wooden spoon then half the mala, followed by another third of the flour and the remaining mala.
• Fold in the last of the flour until incorporated and don't over mix.
• Divide the cake batter into three 6 inch or 7 inch round tins or two 8 inch tins
• Bake for 25-30 minutes at 180 degrees C or until a toothpick inserted at the centre comes out clean.

For the white chocolate ganache

• Heat up the heavy cream and pour over the white chocolate pieces, allow to stand for about a minute before stirring,
• Allow to cool and let it set in the fridge. It's best to prepare this in advance

For the macerated strawberries

• In a shallow bowl combine the strawberries and the sugar and rest in the fridge for about 30 minutes.
• Once the cakes are completely cooled frost with the whipped ganache while filling in-between the layer with the macerated strawberries.
• Decorate as desired and enjoy.